Food > Recipe Directory > Courses/Meal Type > Appetizers > Lamb Kabobs
Lamb Kabobs Recipe
Lamb Kabobs
Ingredients
- 1/2 cup (125 mL) raw cashew nuts or blanched almonds
- 6 green hot peppers, seeded and chopped
- Half onion, chopped
- 2 tbsp (30 mL) chopped gingerroot
- 2 tbsp (30 mL) butter, melted
- 1 egg
- 1 egg yolk
- 1-3/4 tsp (9 mL) salt
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2 mL) white pepper
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) each ground cardamom, cinnamon, ground cloves, ground cumin, nutmeg and black pepper, or 1-1/2 tsp/7 mL garam masala
- 1-1/2 lbs (750 g) ground lamb
- 1/3 cup (75 mL) finely chopped coriander
Preparation
In food processor, whir together cashew nuts, peppers, onion, ginger and butter until in smooth paste.
In large bowl, whisk egg with egg yolk; whisk in cashew mixture, salt, turmeric, white pepper, cayenne, cardamom, cinnamon, cloves, cumin, nutmeg and black pepper until thoroughly mixed.
Add lamb and coriander; with oiled hands or wooden spoon, mix until thoroughly incorporated. Refrigerate for at least 2 hours or for up to 24 hours.
With moistened hands, form 16 balls, using 1/4 cup/60 mL of the lamb mixture for each, then shape each into 4-inch/10 cm long sausage-shaped kabob.
Thread skewer through each kabob; grill over medium heat until no longer pink in centre, 10 to 12 minutes.
Makes 16 kabobs.
- Serving(s)
- 16
| Per each of 16 servings: about | |
|---|---|
| Calories | 133 |
| Protein | 9 g |
| Fat (total) | 10 g |
| Sat. Fat | 4 g |
| Carbohydrate | 2 g |
| Fibre | Trace |
| Cholesterol | 57 mg |
| Sodium | 290 mg |
| Calcium | 1 % RDI |
| Iron | 8 % RDI |
| Vitamin A | 3 % RDI |
| Vitamin C | 3 % RDI |
| Folate | 6 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2008
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