Ground Lamb Kebabs –Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Ground Lamb Kebabs – Seekh Kabobs.
HOT LUNCH RECIPE WAGON: Ground Lamb Kebabs
The seekh kabob is one of the best known tandoori dishes in Indian cooking. There are many recipes for these kebabs and each cook adds his or her own ingredients to give it a special flavor. Below is one of the most basic recipes which uses a paste made of fried onions for a typical northern Indian sweetness. These are also ideal for cooking over a barbecue.
Seekh Kabobs ( Ground Lamb Kebab )
18 ounces ground lamb
2-inch piece gingerroot, peeled and grated
1 teaspoon Garam Masala
4 green chilies , finely chopped
1 teaspoon paprika
4 tablespoons vegetable oil plus extra for brushing the broiler rack
2 onions finely chopped
Soak Kebabs
Put 12 wooden skewers in cold water 15 minutes. This prevents them from burning when they are heated.
Put Lamb Kebabs
in a large bowl, add the ginger, chilies, garam masala, paprika and salt and mix well.
Heat
the oil in a large skillet over a medium heat. Add the onions and fry, stirring occasionally, 8 to 10 minutes until they are caramelized. Watch carefully so they do not burn.
Preheat
the broiler to high and lightly grease the broiler rack while the onions are frying.
Add
the onions to the lamb mixture and mix thoroughly.
Divide
the mixture into 12 portions. Dampen your hands and form each portion around a skewer, smooth out the “seam”.
Position the Ground Lamb Kebabs
skewers under the broiler and broil 10 to 15 minutes turning occasionally, until the meat is cooked throughout. If you cook these kebabs ahead of time, warm in an over at 350 degrees F 10 minutes before packing warm in a heated lunch tote for lunch on the go.
Serve Seekh Kabobs
with cucumber relish and tomato, onion and chili salad.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF