- 1 lbs ground lamb, or meat of choice
- 1 onion minced
- 1 tsp ginger minced
- 1 tbsp garlic minced
- ½ cup cilantro
- ½ cup mint
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp hot chili powder
- 1 cup yogurt
- ½ cup cucumber
- Salt and pepper to taste
- If using wooden skewers, make sure to prepare them beforehand by submerging them in a pan of water for at least 30 minutes to 1 hour so they do not catch on fire when cooking.
- To prepare the dip, grate the cucumber into a bowl and mix in a few pinches of salt. Set aside until the water releases from the cucumber; strain out the liquid and mix in the yogurt to fully combine.
- In a large bowl, add in the lamb with the onion, garlic, ginger, all the herbs, and the spices. Season with salt and pepper and mix well to fully incorporate all the ingredients.
Take a large portion of the meat mixture into the palm of your hand and start shaping & molding it down the length of the skewer. For best results, make sure the meat is about 1 inch in thickness. Continue the process until you’ve run out of meat.
Finish & Serve
- BBQ: Grill the kebabs over medium-high heat for 3 to 4 minutes on each side, turning them over so that both sides are deliciously charred.
- Oven: brush the kebabs with a thin layer of oil and bake in a 375F oven for 25 minutes. Flip halfway through so that both sides are browned.
- Take the skewers off the heat once cooked and let the meat rest for a few minutes before serving.
- Sprinkling some fresh herbs over the warm kebabs, and serve with naan, freshly sliced onions, and some homemade raita. These tender kebabs can only be made better with a bottle of bold Apothic Cab and great company to share them with.