Ingredients

  • 1 pound ground lamb
  • ½ cup bread crumbs
  • 2 teaspoons ginger-garlic paste
  • 1 egg
  • ¼ cup onion, finely chopped
  • 1 teaspoon mint leaves, chopped
  • 1 serano chili, finely chopped
  • 1 teaspoon cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ teaspoon cloves
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardomom powder
  • ¼ teaspoon cayenne
  • ¾ teaspoon salt
  • 12 6 inch bamboo skewers, presoaked in water
  • 1 tablespoon lime juice
  • 1 tablespoon butter, melted

Directions

Mix and knead all ingredients except lime juuice and butter in a large bowl and let rest for 6 hours in the refridgerator. Roll mixture into 12 small equual-size balls; thread onto skewers and roll out lengthwise into sausage shapes. In an oven preheated to 350 F bake kabobs for 20 minutes, turning every 6 to 7 minutes. Or on a grill on hight heat, cook 6 minutes per side. To finish, drizzle lime juice and brush melted butter across kabobs. To serve,k offer kabobs with a salad of sliced onions, tri-color bell peppers and tomatoes



MacGourmet downloadHyderabadi Sheek Kabobs (Lamb Meatball Kabobs). To import, drag image to your MacGourmet recipe box.