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Grilled Ground Lamb on Skewers (Seekh Kabobs)

  • 6servings
  • 40minutes
  • 205calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb lean ground lamb, turkey, chicken or beef

  2. 1/2 cup ground blanched almonds

  3. 1/2 cup finely chopped red onion

  4. 1 teaspoon ground cardamom

  5. 1 teaspoon ground cumin

  6. 3/4 teaspoon black peppercorns, ground

  7. 2 tablespoons chopped fresh cilantro

  8. 5 medium cloves garlic, finely chopped

  9. 1 cup chopped fresh cilantro

  10. 1 medium tomato, chopped (3/4 cup)

  11. 3/4 cup chopped fresh mint leaves

  12. 1 medium onion, chopped (1/2 cup)

  13. 1/4 cup water

  14. 1/4 cup lime juice, (2 medium limes)

  15. 1 teaspoon salt

  16. 2 medium cloves garlic

  17. 1 to 2 fresh Thai, serrano or cayenne chiles

Instructions Jump to Ingredients ↑

  1. Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.

  2. Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.

  3. In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.

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