Kebabs are a convenient option if you want to cook a lot of meat–fast. These curried lamb kebabs are no exception. Filled with delectable middle eastern spices, they are a great way to enjoy some lamb in no time flat
The key to this recipe is mixing the meat extremely well, otherwise your kebabs might fall apart on the grill. You might even want to break out the food processor instead of attempting to mix by hand. Refrigerating the mixture for about 15 minutes seems to also ensure maximum stickiness.
I simply can’t eat these kebabs without some yogurt sauce. Its cool, minty flavor is the prefect compliment for some spiced lamb.
Serve the kebabs on a bed of greens with some radishes and walnuts for a complete meal made in no time at all.
Curried Lamb Kebabs
Ingredients
For the kebabs
- 1 pound ground lamb
- 1/2 cup onion minced
- 1 egg
- 2 tablespoons fresh cilantro
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon garam masla
- 1/4 teaspoon salt
- pinch black pepper
For the yogurt sauce
- 1 cup full-fat greek yogurt
- 1 tablespoon fresh mint
- juice from half a lemon
- 1/2 teaspoon garlic powder
Instructions
For the yogurt sauce
- Combine all ingredients in a bowl and mix well. Cover and refrigerate for at least an hour.
For the kebabs
- Preheat grill to medium heat.
- Combine all ingredients in a large bowl. Mix extremely well until the mixture is sticky to the touch.
- Take a hand full of the meat mixture and form around a skewer. Continue until all the mixture is gone.
- Grill for about 15-20 minutes, turning often, until well browned and cooked through.
- Serve with the yogurt sauce and enjoy!
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!