I made these Shiek Kabobs for a neighborhood get together many years ago. In those days there were 30-40 people who would attend, so I made a double batch. When it was time to claim my platter on our way home, there were a few kabobs left over, which disappeared immediately, even before I could get to my platter. A total success, an easy and different dish that you can make. After all, it’s grilling season!
Ingredients
- 1 lb ground lamb or lean ground beef
- 1 onion finely minced
- 1 tsp Asian chili sauce
- 2 tsp methi (optional)
- 1/2 tsp chili powder
- 1 tbsp garam masala powder
- kosher salt to taste
- 2-3 sprigs fresh coriander leaves chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 eggs slightly beaten
- vegetable oil cooking spray
Dahi-Podina Chutney (optional)
- 2/3 cup natural yogurt
- 4 tsp sugar
- 2-3 sprigs mint leaves chopped
Garnish
- 2-3 sprigs fresh cilantro chopped
Instructions
- Gather all ingredients before starting recipe.
- Mix 4 tsp sugar, 2-3 sprigs mint leaves and 2-3 sprigs fresh cilantro chopped mix and set aside until ready to use.
- Soak 6-8 wooden skewers in water and pre heat the BBQ on high.
- Mix 1 lb ground lamb or lean ground beef, 1 onion finely minced, 1 tsp Asian chili sauce, 2 tsp methi (optional), 1/2 tsp chili powder, 1 tbsp garam masala powder, kosher salt to taste, 2-3 sprigs fresh coriander leaves, 1 tsp ginger paste, 1 tsp garlic paste, 2 eggs slightly beaten, and 2/3 cup natural yogurt in a medium sized bowl. Mix the contents with your hands until all the ingredients have been fully incorporated.
- Surround the skewer with a handful of the mixture and spread so that it is about 4-6 inches long and less than an inch thick.
- Place a sheet of aluminum foil on one side of the grill and lay the skewers with the stick end on the foil.
- Grill for 3-4 minutes, and then turn, if the skewers do not want to release from the grill, allow another minute or so.
- Turn and grill the second side.
