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Decorating & Design

Grilled Lamb Kebabs With Mint Raita

Grilled Lamb Kebabs With Mint Raita

If you can’t cook these kebabs over a charcoal grill, cook them on the stove in a well-oiled cast-iron pan on high heat for about 8 to 10 minutes, or until browned and cooked through.

Ingredients


Serves 4

Mint Raita

  • 1 1⁄2 cups full-fat yogurt
  • 1⁄2 English cucumber, peeled, seeded and finely diced (about 3⁄4 cup)
  • 1 tbsp chopped green onion (white part only)
  • 2 tbsp chopped mint
  • 1⁄2 tsp grated or finely chopped garlic
  • 1⁄2 tsp ground cumin
  • Pinch cayenne pepper (or, to taste)
  • Salt

Lamb Kebabs

  • 1 1⁄2 tsp curry powder (Bolst’s Hot Curry Powder recommended)
  • 1 1⁄4 tsp ground cumin
  • 1⁄2 tsp cayenne pepper
  • 1⁄4 tsp cinnamon
  • 1⁄4 tsp turmeric
  • 1⁄4 cup finely chopped onion
  • 1⁄4 cup chopped mint, packed
  • 4 tsp grated or finely chopped garlic
  • 2 tbsp grated or finely chopped ginger
  • 2 tbsp chopped cilantro
  • 2 tbsp raisins, chopped
  • 2 tbsp toasted pine nuts
  • 225 g ground lamb
  • 1 tsp kosher salt
  • Freshly ground pepper

Directions

Plan Ahead: Make Mint Raita at least 4 hours ahead for flavors to combine.

Make Raita

  1. In medium bowl, combine yogurt, cucumber, onion, mint and garlic, and season with cumin, cayenne pepper and salt, to taste. Cover and let stand in refrigerator for 4 hours, or overnight, to allow flavors to combine.

Make Kebabs

  1. In medium bowl, combine curry powder, cumin, cayenne pepper, cinnamon and turmeric.
  2. Add onion, mint, garlic, ginger, cilantro, raisins and pine nuts, and mix until combined.
  3. Add ground lamb, season with salt and pepper and combine, being careful not to overmix.
  4. Shape the meat into eight 4-inch to 6-inch long logs and thread onto 3 to 4 metal or pre-soaked bamboo skewers.

Grill Kebabs

  1. Light a charcoal grill and allow to heat up for 10 minutes.
  2. Cook kebabs on cooler side of grill for 5 minutes, until almost cooked through.
  3. Move kebabs to hotter side, and continue cooking for 3 more minutes, until well browned on all sides and cooked through. Serve with Mint Raita.

Source

House & Home April 2019

  • Photographer Colin Way
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