Ground Lamb on Skewers

This is a very old and traditional Middle Eastern recipe. The trick is getting the meat to hold onto the skewers. Be gentle with them. As they cook the meat will harden and hold fast. You can serve these lamb kebabs by themselves of with a grilled pita and yogurt sauce.

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

• 1 green chili, 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

Preparation:

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. Place on grill, brush with oil and cook until done. Remove from skewers and serve. Traditionally served with rice and onion slices.

Make your own garam masala.

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