Kheema Kabobs


 

Joan

TVWBB Wizard
Kheema Kabobs

1 lb. minced lamb
1 tsp. garam masala
1/2 - 1 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. powdered ginger
1/2 tsp. garlic powder
1 TB. fresh cilantro, minced (or 1 tsp. dried)
1/4 cup water
1 medium onion, finely minced
1/2 cup all purpose flour
1/2 tsp. salt
1 lemon - 1/2 cut in small wedges, other 1/2 for juicing
12-18 meta or wood skewers

1. Mix garam masala thru cilantro with 1/4 cup water and let soak at least 5 minutes. In a large bowl, mix together meat, onion, flour salt and spice/water mix. Cover and refrigerate for at least 4 hours. When you are ready to grill the kabobs, take the meat and separate into 12-18 small balls. Roll the meatballs out into logs, then firmly press the meat around the skewers. Cook over medium hot coals about 10 minutes, turning as necessary for even browning. Sprinkle with lemon juice after removing from the coals. Garnish with lemon wedges.
 

Joan

TVWBB Wizard
Bill, I'm not sure, that is why I did not put a source. BUT, I think it is from Penzey's mag. they had for a short while, "ONE". Nothing on the recipe says for sure.
 

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