Lamb Kebabs

Lamb Kebabs with cucumber yogurt salad and onion choka

 I love lamb however, I recognize that this sentiment isn't shared by everyone. It's high fat content lends it to various styles of preparations and cuisines.  This recipe is reminiscent of Seekh Kebab, which is a minced lamb kebab found in most Indian restaurants. I spiced it based on my preference and grilled it so the exterior  was brown and crusty almost like gyro meat. These were perfect with wraps topped with yogurt cucumber salad and onion choka (Recipe from the original Caribbean cooking pioneer Chris de la Rosa of Caribbean Pot ).

Tips:

• Hand cut or cubes pieces of lamb can be used as a substitute but it may require additional cooking time.

• The seasoned lamb can be left overnight in the refrigerator.

• If you are using wooden or bamboo skewers please soak  these for a few hours to prevent burning while grilling .

• These can be done in the oven at a 475F for 15 - 20 minutes, I will say brush them with oil to get the crust going or in a cast iron pot on high heat.

• You do not need to use skewers you can mold or shape the minced meat into rectangular logs.

• Skewering tips: ensure that the meat mixture is cold, press the seasoned meat into the base of the bowl to compact and remove air bubbles in the mixture , do not over fill skewers, each skewer should have a palm sized amount of mixture molded onto it.

Ingredients:

1 lb of minced lamb

• Dry Spice Mix

• 1 teaspoon of coriander seeds

• 1 teaspoon of smoked paprika

• 1 teaspoon of fennel seeds

• 1 teaspoon of cumin seeds

• 1 bay leaf

• 11/4 teaspoons of salt

• 1/2 teaspoon of black pepper

  1/4 teaspoon of brown sugar

  1 tablespoon of finely minced onion

  1 tablespoon of finely diced carrot

  1 large sprig of thyme

  2 cloves of garlic finely minced

  1 sprig of mint finely minced

  1 tablespoon of lemon juice

Preparation

1. Sauté the onion, carrot and garlic in a small pan with 1 teaspoon of vegetable oil for 8 minutes until they are cooked and have a soft texture. Set aside and allow to cool.

2. Grind all spices into a powdery mixture if using spice seeds (if using powders omit this step).

3. Place minced lamb into a bowl and drizzle with lemon juice and add in the spice rub, the cold sautéed vegetable mix, thyme and mint.

4. Mix together thoroughly to ensure the spices and herbs are distributed evenly in the meat.

5. Place in the refrigerator for 30 minutes to allow the mixture to marinate and firm up.

6. Remove from the fridge and using your hands mold the meat mixture along the kebabs ensuring that at least 1/4 inch at end of each kebab stick is left to allow turning of the skewer.

7. Preheat the grill on high (475F)  and place kebabs on the grill for 8 minutes per side. Do not turn often, allow each side to get  lovely grill marks before turning in the first instance.

8. Remove from heat and enjoy.