Sriracha Lamb Kebabs Recipes
INDIAN STYLE SHEEKH KABAB
This is a spicy and extremely flavorful recipe which will surely be a hit at any BBQ party.
Provided by Yakuta Rasheed
Categories World Cuisine Recipes Asian Indian
Time 2h25m
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste. Season with cumin, coriander, paprika, cayenne, and salt. Cover, and refrigerate for 2 hours.
- Mold handfuls of the lamb mixture, about 1 cup, to form sausages around skewers. Make sure the meat is spread to an even thickness. Refrigerate until you are ready to grill.
- Preheat grill for high heat.
- Brush grate liberally with oil, and arrange kabobs on grill. Cook for 10 minutes, or until well done, turning as needed to brown evenly.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 6.2 g, Cholesterol 75.9 mg, Fat 22.7 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.5 g, Sodium 665.4 mg, Sugar 1.7 g
SRIRACHA LAMB KEBABS
Cold meat, a gentle touch, and wet hands are the secrets to successfully shaping these kebabs. There are a few ingredients that may seem a bit peculiar, but I assure you they'll make sense once you take a bite. The pistachios add a welcome touch of crunch, and sumac-a tart, slightly astringent spice available at any Middle Eastern market-lends the perfect bright boost of flavor. Serve with rice pilaf, pita bread, and Sriracha Tzatziki (page 23).
Yield makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the lamb, onion, garlic, Sriracha, pistachios, sumac, salt, pepper, cumin, and cinnamon. Work the mixture gently with your hands until the meat becomes slightly sticky, 4 to 5 minutes. Cover and refrigerate for 1 hour. While the meat is chilling, soak 12 (10-inch) wooden skewers in warm water for about 30 minutes.
- Preheat the broiler or the grill to high heat. Line a baking sheet with parchment paper. Fill a small bowl with cold water.
- Divide the meat mixture into 12 equal balls. Gently form each portion onto a skewer, lightly wetting your hands to keep the meat from sticking to your palms. Shape each kebab into a long patty of sorts, gently squeezing to keep the meat together, wetting your hands as necessary. Set each finished skewer aside on the lined baking sheet as the others are made. When all the skewers are prepared, place them under the broiler or on the grill. Cook the kebabs, turning them once, until browned and cooked through, 10 to 12 minutes.
- Remove the meat from the skewers. Serve hot with lemon wedges and Sriracha Tzatziki on the side.
- Divide the meat into 8 equal balls. Shape into patties, and grill or broil until cooked through, 10 to 12 minutes, turning once. Serve on a sesame seed bun with sliced tomato, feta cheese, and a dollop or two of Sriracha Tzatziki.
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