Beef and Lamb Kebabs

Spiced ground meat shaped onto skewers—not what you’d normally picture as a kebab. (In North America, what we are really thinking of are shish kebabs.) Cashews, which are ground into a paste, lend a nice mouthfeel.

Serves 6

Ingredients

• 1/4 cup (60 mL) cashews
• 1 1/2 teaspoons (7.5 mL) roughly chopped garlic
• 1 1/2 teaspoons (7.5 mL) roughly chopped fresh ginger
• 1 pound (450 g) ground lamb
• 1 pound (450 g) ground beef
• 1 1/2 tablespoons (22.5 mL) garam masala
• 1 tablespoon (15 mL) red chili powder
• 2 tablespoons (30 mL) melted ghee or butter, plus more for basting the kebabs
• Fresh sprigs of cilantro, for garnish (optional)
• Thinly sliced red or green long chilies, for garnish (optional)
• Bamboo skewers, soaked in cold water for 15 minutes

Directions

1. Place the cashews in a small saucepan. Cover with 1 inch (2.5 cm) of water, bring to a simmer over medium-high heat, then reduce the heat to a simmer and cook for 5 to 10 minutes or until soft.
2. Drain through a colander, and let cool. Transfer to a coffee grinder, mini food chopper, or the mini-bowl attachment of your food processor, along with the garlic and ginger, and grind to a smooth paste. Set aside.
3. Preheat the grill to medium heat. Clean and oil the grill grates to prevent sticking.
4. Place the lamb in one bowl and beef in another. In a small bowl, combine the cashew paste, garam masala, chili powder, and ghee. Add half of this mixture to the lamb and the other half to the beef. Season with salt.
5. Water your hands, then take some of the lamb or beef and press it around a skewer to form a sausage-like shape. Form 8 lamb kebabs and 8 beef kebabs in total, placing them on a large plate or baking sheet to take to the grill.
6. Have ready a small bowl with the melted ghee (or butter) and a basting brush. Lay the kebabs on the grill, and slide a piece of aluminum foil under the exposed part of the skewers to prevent burning. Grill each side for 4 minutes, or until cooked to desired doneness. Every 2 minutes, baste the kebabs with the ghee (or butter). During the last minute of cooking, a final brush with ghee will help make the outside crispy.
7. Transfer the kebabs to a large plate, and tent with aluminum foil, letting them rest for 2 to 5 minutes. Garnish with cilantro sprigs and chilies, if desired.