The combination of spices and herbs in these kebabs delivers a unique flavor that also works well with ground beef or chicken. Be sure to allow enough time to let the seasonings enhance the meat.
Then shape the lamb onto skewers and cook in the Grillet. Serve as an appetizer, first course or main dish.
- 1 lb ground lamb
- 1/2 c sweet onion, finely minced
- 1/2 tbsp Serrano pepper, finely diced
- 4 tbsp mint, minced
- 4 tbsp cilantro, minced
- 2 tsp ginger, finely diced into a paste
- 2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Combine the ground lamb with the onion, Serrano pepper, mint, cilantro and ginger in a large bowl. Add the remaining spices and mix until evenly distributed. Refrigerate the mixture for at least 2 hours to allow flavors to meld.
Form about ½ c meat mixture of an even thickness onto a skewer. Chill for an additional 20 minutes or until ready to grill.
Add 2 tbsp olive oil to the Grillet. Cook the lamb skewers at 325º F for 8 to ten minutes, turning as needed until they are cooked and evenly browned.
Over to You
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