Hyderabadi Sheek Kabobs (Lamb Meatball Kabobs)

By jeknudson

These are soooo tasty!! I use a lean ground beef instead of lamb but will need to try the lamb someday. I know it looks like alot of ingredients but it's not too time consuming and well worth it. The key is to do the meat mixture well ahead of time so it can sit in fridge and let flavors of spices come through.

Ingredients

• 1 lb. ground lamb
• ½ cup breadcrumbs
• 2 tsp. ginger-garlic paste
• 1 egg
• ¼ cup finely chopped onions
• 1 serrano chili, finely chopped
• 1 tsp. chopped mint leaves
• 1 tsp. chopped cilantro
• 1 tsp. cumin powder
• 1 tsp. ground coriander
• ¼ tsp. powdered cloves
• ¼ tsp. powdered cinnamon
• ¼ tsp. powdered cardamom
• ¼ tsp. powdered cayenne pepper
• ¾ tsp. salt
• 12 6-inch bamboo skewers, presoaked in water
• 1 tbsp. lime juice
• 1 tbsp. butter

Details

Servings 4

Preparation

Step 1

Mix and knead all ingredients except lime juice and butter in a large bowl and let rest for 6 hours in the refrigerator.

Roll mixture into 12 small, equal-size balls; thread onto skewers and roll out lengthwise into sausage shapes.

In an oven preheated to 350ºF, bake kabobs for 20 minutes, turning every 6 to 7 minutes. Or on a grill on high heat, cook 6 minutes per side.

To finish, drizzle lime juice and brush melted butter across kabobs.

To serve, offer kabobs with a salad of sliced onions, tri-color bell peppers, and tomatoes. Serves 4.