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Recipe Provided By
Nik Sharma
Ingredients
(Makes 8 to 10 kebabs)
- 2 tablespoons chickpea flour
- 1 tablespoon whole coriander
- 2 teaspoons whole cumin
- 1 pound (455 grams) ground American lamb
- 2 shallots or 1 small onion, (minced
- 6 garlic cloves, grated
- 2 tablespoon grated fresh ginger
- 2 tablespoon minced cilantro, tender stems and leaves
- 1 green chili such as jalapeno, serrano, or bird’s eye
- 1 teaspoon garam masala
- 1 teaspoon ground chili powder
- 1 teaspoon fine sea salt
- 1 large egg, lightly whisked
- A little oil to help grease your hands while shaping the kebabs
- Naan for serving, homemade or store-bought
For the Kachumbar Salad
(Makes about 4 servings)
- 1 medium English cucumber, (diced)
- 1 medium tomato, (diced)
- 1 small onion, (diced)
- 2 to 3 tablespoons chopped fresh cilantro, tender stems and leaves
- 1 green chili such as jalapeno, serrano, or bird’s eye, (minced)
- 2 tablespoons fresh lemon or lime juice
- Fine sea salt
- Ground black pepper
For the Pickled Onions
(Makes about 2 cups)
- 1 small red onion, halved and thinly sliced
- 1 teaspoon chopped cilantro
- 1 cup (240 ml)apple cider vinegar
- 1 teaspoon sugar
- Fine sea salt
Directions
Soak 10 flat bamboo skewers in a container filled with water for 30 minutes. This will prevent the skewers from burning. Line a baking sheet with foil.
Preheat the oven to 400 degrees F (200 degrees C).
Roast the chickpea flour, coriander, and cumin in a small dry stainless-steel or cast-iron skillet over medium-low heat until the chickpea flour turns a light toffee brown color and fragrant, (2 to 3 minutes). Quickly transfer the mixture to a cool plate and let it cool. Once cooled, grind the mixture to a fine powder using a mortar and pestle or spice in the mill grinder.
Add the ground chickpea flour mixture to the lamb in a large mixing bowl. Mix in the shallots, garlic, ginger, cilantro, green chili, garam masala, chili powder, salt, and egg. The mixture does not need to rest but it can be made ahead of time and stored in the refrigerator for anywhere between 1 hour and overnight.
Remove the skewers from the water and pat with a paper towel to remove excess water. Lightly grease your hands with a bit of oil, making it easier to shape the kebabs. Take about 2 to 3 tablespoons of the ground American lamb mixture and shape and wrap the meat along the length of the skewer to form a long cylinder. Press gently. Leave a 1/2 to 3/4 inch gap on both sides of the skewer. Place the skewers on the lined baking sheet and place it in the freezer for 15 minutes. Place the sheet with the kebabs in the preheated oven and cook for 15 to 20 minutes, until the kebabs turn golden brown, and the internal temperature of the kebab reaches 160 degrees F (70 degrees C). The kebabs can also be grilled over medium heat on an outdoor grill. Brush the kebabs with a bit of oil before grilling. Turn often during grilling to allow even cooking.
Serve the kebabs with warm naan, Kachumabar salad, and pickled onions.
Storage
Leftovers can be refrigerated and wrapped with foil or plastic wrap or in an airtight container for up to 3 days. For long-term storage, freeze covered with foil or plastic wrap for up to 1 month in a freezer-safe airtight container.
Note: USDA recommends ground lamb reach an internal temperature of 160F.
