Lamb kebabs are such a delight! Nothing more can adorn the joys of a festive occasion than a plate of good lamb kebabs. These kebabs are a must that we always order when we go out for dining. At home when I prepare these, it does not really mark a special occasion but DD is always as hugely excited as one would be if there was some festivity in the house. The moment these come out piping hot from the oven, she does not even have the patience to let the kebabs cool down to a manageable temperature. I confess that my LO and DH are hard-core carnivores. Nothing else pleases them more than a serving of good non-vegetarian platter.
These kebabs are spicy, delicious and very easy to prepare on barbecue or in the oven. They are moist and succulent and can be enjoyed with a mint-coriander chutney or any yogurt dip. I served these with a pesto yogurt dip. The best lamb kebabs I have ever had are in Arab Street. This place in my city is lined up with Persian and Turkish restaurants serving awesome mediterranean food. It is a blessing to enjoy lamb kebabs served on a bed of salad, with pita bread alongside hummus and baba ganoush, while you watch away the pretty girls do belly dancing on sweet melodious Arabic tunes! Aah I want to go there right now😭…or maybe I should just wait for the weekend😂.
Minced lamb: 500 gms
Turmeric powder: 1/2 tsp
Red chilli powder: 1 tsp
Ground cumin: 1 tsp
Garam masala powder: 1 Tsp
Meat curry powder: 1 tsp
Ginger-garlic paste: 1 tbsp
Besan / gramflour: 1 tbsp
Lime juice: 1 tsp
Coriander/cilantro/parsley leaves: finely chopped
3-4 green chillies: finely chopped
Black pepper powder: 1/4 tsp
Salt: as per taste
Take some oil in a pan. Add all the ground spices (turmeric, red chilli powder, ground cumin, garam masala and meat curry powder). Saute the spices in the oil for a few seconds. Take care that the spices don’t burn. Turn off the heat.
In a mixing bowl, add the minced lamb, the fried spices and rest of the ingredients, that is ginger-garlic paste, gramflour, chopped green chillies, chopped coriander leaves, lime juice, salt and black pepper.
Using your hands knead the mince well until you achieve a dough-like consistency and texture. Herein gramflour has been used as a binding agent.
Now wet your hands with some water . This will make it easier to handle the mince. Place a small portion of the mince on a skewer and gently shape it into a cylindrical shape with your hands. Repeat with the rest of the mince.
Preheat your oven to 220 degree Celsius. Line your baking tray with aluminum foil. Place the skewers carefully on the tray.
Bake in the oven for 10 minutes, turning it once in the middle. If you want to barbecue grill each side for 3-4mins or until the meat is cooked through and browned.
Once you take these out from the oven let them rest for at least 15-20 mins.
Serve these kebabs with your favorite chutney or dip. I served these gorgeous lamb kebabs with some pesto yogurt dip. Enjoy!!