Indian Style Sheekh Kabobs
Makes 8 Lamb Kabob Skewers
- 1 onion, peeled and core removed, and cut into quarters
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 pinch cayenne (can be more if you like it spicy)
- 2 pounds ground lamb
- olive oil
Place the onion quarters in a food processer and pulse until the onion is minced. Add in the mint, cilantro, cumin, coriander, salt, garlic, ginger, and cayenne and pulse again until the leaves have minced. Scrape the onion mixture into a large bowl and add in the ground lamb. Work the spice mixture into the lamb so it is well combined. Once it is mixed, cover the lamb with a plastic wrap and place it in the refrigerator to chill for about 1 hour.
Remove the lamb from the refrigerator and form it into 16 oblong kabobs. Think 1inch thick oblong sausages. Try to make the kabobs as equal as possible so they will cook evenly when they get on the grill. The best way to do this is to split the lamb mixture into quarters and then form 4 lamb kabobs from each quarter. Once you are done forming the kabobs, thread two of them onto one skewer. You should end up with 8 skewers in total.
Wipe down the grilling grates with olive oil. Preheat a well-seasoned grill to medium high heat. Grill the kabobs for about 10 minutes. Rotate the kabobs around while they are grilling so that they cook evenly. I turn them about every 2 minutes.
When the lamb is cooked thru, remove the kabobs from the grill and set them out to rest for a few minutes. Serve with raita, rice, veggies, and some hot naan.
