Grilled Lamb Kebabs With Mint RaitaRecipe By: Maya Gohill & Cody Willis
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.
- 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)
- 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
Plan Ahead: Make Mint Raita at least 4 hours ahead for flavors to combine.
- 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.
- In medium bowl, combine curry powder, cumin, cayenne pepper, cinnamon and turmeric.
- Add onion, mint, garlic, ginger, cilantro, raisins and pine nuts, and mix until combined.
- Add ground lamb, season with salt and pepper and combine, being careful not to overmix.
- Shape the meat into eight 4-inch to 6-inch long logs and thread onto 3 to 4 metal or pre-soaked bamboo skewers.
- Light a charcoal grill and allow to heat up for 10 minutes.
- Cook kebabs on cooler side of grill for 5 minutes, until almost cooked through.
- 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.