Lamb Kebabs

Recipe No: 216
I started making Kebabs with Chicken but switched it to Lamb later. I still don’t know which one I like the most, as both of them will stand hand in hand with one another in taste. This is how I did...

Ingredients                              Makes 10

• Boneless Lamb………………...300 grams (with fat preferred; cut, wash and dry as well as you can; or use an equivalent quantity of ground Lamb)
• Ginger chopped………………..1 Tablespoon
• Garlic chopped………………...1 ½ Tablespoons
• Onion chopped…………………2 Tablespoons
• Coriander Leaves chopped…2 Tablespoons
• Butter…………………………..…1 Tablespoon (optional, I added Butter as the Lamb I used was lean)
• Egg………………………………...1 small
• Salt………………………………...3/4 Teaspoon
• Wooden/ metal skewer……..10 no
• 1 Tablespoon melted Butter to baste

To toast lightly

• Red Chilly Powder…………….1/2 Teaspoon
• Coriander Powder…………….3/4 Teaspoon
• Garam Masala Powder……..1/2 Teaspoon
• Fennel Powder………………….1/2 Teaspoon (Peringeerakam)

Method of Preparation

1. Soak the Skewer in cold Water for around 30 minutes.
2. Lightly toast Red Chilly Powder, Coriander Powder, Garam Masala Powder and Fennel Powder in a dry pan till fragrant. Keep it aside till ready to be used.
3. Grind Lamb as smooth as possible.
4. Mix in Ginger, Garlic, Onion, Coriander Leaves, Butter, Salt, Egg and the lightly toasted Powders to the ground Lamb; grind one more time to blend everything well.
5. Divide this into 10 equal portions.

6. With the help of lightly oiled hands press the Meat on to the skewers so that it forms an even Kebab.
7. Place it on a tray that can be used for broiling.
8. Preheat the broiler for 5 minutes on high.
9. Place the Kebabs 4-5 inches down from the heating filament (1st or the 2nd rack from the top depending on your oven) for 5-6 minutes on one side.
10. Baste it with melted Butter and turn it over. Broil the second side of the Kebabs for 3-4 minutes or till it is cooked through and starts to brown here and there.
11. Serve hot with Pita Bread, Salad or Rice (The yellow Rice I served is Basmati Rice cooked with a pinch of Turmeric Powder).

Notes:

• Grind Lamb and the other ingredients as well as possible, otherwise the Kebabs will become tough. Also include some Lamb fat while grinding.
• Make sure to avoid all the tendons and other tough tissues from the Meat before grinding.
• Moisture is an enemy in this dish; so try to wipe the Meat as dry as possible.
• Use a small Egg in the recipe. If the Egg is big use only half.
• You have to soak the wooden skewers in order to prevent it from burning under the broiler. If you are using Metal skewers, please avoid this step.
• There are chances that juices may ooze out of the Meat while cooking and it is not desirable to cook the Kebabs in the juices (will result in steaming). So use a pan with hole in it and allow the juices to drip into a bottom pan. Line the bottom pan with Aluminum foil to make cleaning easy. 
• The cooking time varies with oven; so adjust it according to yours.
• Chat Masala goes excellent with Kebabs; sprinkle on top of the Kebabs if you like.
• In the broil mode only the top filament/ burner of the oven works; that is the reason why, one should place the pan near the top for maximum heat.
• Kebab sticks are found in most of the stores that sells small kitchen gadgets.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…