Grilled Lamb Kebobs

My wife did the grocery shopping recently and came home with a pound of organic free range ground lamb for me do something with. Normally, I would make Kheema, but since it was nearly 7 PM and still over 90°F outside, I didn't want to cook anything in the house; Grill, baby, grill!

I went in search of a grilled ground lamb recipe and found this recipe for Ground Lamb on Skewers - essentially, Grilled Lamb Kebobs.

It's a pretty straight forward recipe, chop up some stuff, combine some spiced/herbs, mix it all with the meat, skewer it and stick it on the grill.

Grilled Lamb Kebobs

Ingredients:

1 green chile, finely chopped

1 large onion, finely chopped

1 pound lamb (or beef)

2 teaspoon coriander

2 cloves minced garlic

1 teaspoon chili powder

1 teaspoon garam masala

1/2 teaspoon ground cumin

2 teaspoons ground almonds

1/2 teaspoon turmeric

vegetable oil

1 egg

For the chile, I used a jalapeño and the 'coriander' I took to be fresh cilantro (both right off the plant from the garden). I ground some raw almonds in my spice grinder. Be sure not to process too much, it'll get a bit pasty if you're not careful.

Method:

Preheat grill.

Mix all ingredients together.

Mold mixture around long skewers (or do it the hard way and form the mixture into long thin sausages and thread onto skewers). Only the ends of the skewers should be visible.

(obviously, thiswas not how I did it!)

Place on grill, brush with oil and cook until done.

Remove from skewers and serve.

Traditionally served with rice and onion slices.

Kebobs just placed on the grill

After the first turn

A little flare up starting from the oil/grease

Into the fire for a final char

Off the grill and ready to serve

And ready to eat!

Topped off with some tahini on a bed of Jasmine rice.

Enjoy,
Lorence