GRILLED GROUND LAMB ON SKEWERS (SEEKH KABOBS)
Street food of India becomes a tantalizing food adventure in your home!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 18
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.
- Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.
- In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.
Nutrition Facts : Calories 205, Carbohydrate 4 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg
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gloria romero
[email protected]The best!
Hamal Thakuri
[email protected]Yum!
Goka Festus (U FRESH)
[email protected]A keeper!
Sanjita Chaulagain
[email protected]Highly recommend!
Yunis Jokhio
[email protected]5 stars!
mr.babu Vai
[email protected]Easy to make and very tasty.
Twan Capalot
[email protected]Delicious!
Devin Hopkins
[email protected]Kabobs were great! Will definitely make again!
Richard Mwila
[email protected]Not worth the effort.
Indris Hongba
[email protected]Worst kabobs ever!
Naomi Lindveld
[email protected]These kabobs were a disaster! The lamb was overcooked and dry, and the spices were all wrong.
Sierra Bailey
[email protected]I followed the recipe, but my kabobs didn't turn out as well as I hoped. They were a little tough and bland.
Noe Lopez
[email protected]These kabobs were a little dry, but they were still tasty. I think I'll try adding some more moisture next time, maybe by marinating the lamb before cooking.
Randhir Mandal
[email protected]I'm not a big fan of lamb, but these kabobs were surprisingly good. The spices really helped to mask the gaminess of the lamb.
Soundoil 1
[email protected]These kabobs were easy to make and very flavorful. I used ground beef instead of lamb, and they were still delicious.
Imani Carter
[email protected]I followed the recipe exactly, and the kabobs turned out great. They were cooked evenly and had a nice char on the outside.
[email protected] Ghadiali
[email protected]These kabobs were delicious! The lamb was juicy and tender, and the spices were just right. I will definitely be making these again.
Daiek Ali
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The kabobs are so easy to make, and they're always cooked to perfection.
Roger Royce
[email protected]These seekh kabobs were a huge hit at my last barbecue! The lamb was tender and flavorful, and the spices were perfectly balanced.