Seekh Kabobs

Ease of preparation rating: Medium
Yield: 4 servings

Ingredients:

For the lamb:

1-pound (454 g) minced lamb

1 egg, lightly beaten

1 medium onion, fine chopped

1 cup (240 ml) breadcrumbs

1 teaspoon (5 ml) Lemon juice

1 bunch coriander, chopped

1 green chili, seeded chopped

1 red chili, chopped

2 tablespoons (30 ml) Kashmiri chili pepper

3 cloves Garlic, minced

1-inch Ginger, minced

For the dip:

1 cup (240 ml) yogurt

1 tablespoon (15 ml) mint, chopped

½ lemon, juiced

½ teaspoon (2.5 ml) cumin

Method:

For the lamb:

Preheat grill to high or 400 F (205 C).

In a large bowl combine the lamb, egg, onion, breadcrumbs, lemon juice, coriander, green chili, red chili, Kashmiri chili pepper, garlic, ginger.

Kneed for 2 minutes and shape onto skewers.

Oil the grill and place the kabobs on the grill.

With the cover closed cook for 5 minutes turn and cook for an additional 5 minutes.

Turn a final time to cook for a final 2 minutes or an internal temperature of 165 F (74 C).

Keep the cover down as much as possible.

Remove kabobs from the grill.

For the dip:

In a bowl combine the yogurt, mint, lemon juice, and cumin.

Place in a serving bowl.

To serve:

Place the kabobs on a platter and serve with the dip.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.