Ingredients
LAMB
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1-pound (454 g) minced lamb
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1 egg, lightly beaten
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1 medium onion, fine chopped
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1 cup (240 ml) breadcrumbs
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1 teaspoon (5 ml) lemon juice
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1 bunch coriander, chopped
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1 green chili, seeded chopped
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1 red chili, chopped
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2 tablespoons (30 ml) Kashmiri chili pepper
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3 cloves garlic, minced
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1-inch ginger, minced
DIP
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1 cup (240 ml) yogurt
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1 tablespoon (15 ml) mint, chopped
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1/2 lemon, juiced
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1/2 teaspoon (2.5 ml) cumin
Directions
LAMB
- Preheat grill to high or 400 F (205 C).
- In a large bowl combine the lamb, egg, onion, breadcrumbs, lemon juice, coriander, green chili, red chili, Kashmiri chili pepper, garlic and ginger.
- Kneed for two minutes and shape onto skewers.
- Oil the grill and place the kabobs on the grill.
- With the cover closed, cook for five minutes then turn and cook for an additional five minutes.
- Turn a final time to cook for two minutes or an internal temperature of 165 F (74 C).
- Keep the cover down as much as possible.
- Remove kabobs from the grill.
DIP
- In a bowl combine the yogurt, mint, lemon juice, and cumin.
- Place in a serving bowl.
TO SERVE
- Place the kabobs on a platter and serve with the dip.
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