One of our favorite recipes for a beautiful evening. Nothing beats a hot grill, cold beer, and delicious kebabs.
2 lbs. ground lamb
1 medium onion minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons paprika
2 green chilies minced
1 tablespoon ginger minced
3 cloves garlic minced
1/2 cup finely chopped mint
1/2 cup finely chopped cilantro leaves
Olive Oil (for grill)
Wood or Metal skewers
In a large bowl, combine the ground lamb, onion, cumin, coriander, salt, paprika, chilies, ginger, mint, and cilantro and mix together. Refrigerate for 2 hours.
After refrigerating, use your hands to shape the lamb onto the skewers. Try and keep the width of the meat to about 3/4″ of an inch. We recommend wearing latex gloves while performing this step to prevent the meat from sticking to your hands and staying on the skewer stick. Refrigerate for one hour.
Bring your grill to a temperature of 500 degrees. Brush the grill grates with olive oil. Place each skewer stick on the grill. Grill on each side for about 2 minutes. Kebabs should be done in about 8 minutes. Let kebabs rest for 5 minutes before serving.
We recommend serving these kebabs with mint chutney, pickled onions, and naan bread or rice.