Name: Ground American Lamb Kabobs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Ingredients: 1 lb Ground American lamb; 1 Shallot, minced; 1 tbsp Ginger, grated; 1 Garlic, peeled & grated; 2 tbsp Chickpea flour; 1 tsp Ground black pepper; 1 tsp Ground nutmeg; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 1 tsp Ground red chili; 1 tsp Fine sea salt; 0.50 tsp Ground green cardamom; 2 tbsp Ghee, olive oil, or neutral oil for frying

CategoryGround Lamb

Recipe provided by Nik Sharma (abrowntable.com), courtesy of the American Lamb Board (Ground American Lamb Kabobs | American Lamb).

Yields12 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

1 lb Ground American lamb

1 Shallot, minced

1 tbsp Ginger, grated

1 Garlic, peeled & grated

2 tbsp Chickpea flour

1 tsp Ground black pepper

1 tsp Ground nutmeg

1 tsp Ground cinnamon

1 tsp Ground cumin

1 tsp Ground red chili

1 tsp Fine sea salt

0.50 tsp Ground green cardamom

2 tbsp Ghee, olive oil, or neutral oil for frying

Place the lamb, shallot, ginger, and garlic in a medium mixing bowl and mix with a fork. In a small bowl, mix the chickpea flour, black pepper, nutmeg, cinnamon, cumin, chilli, salt, and cardamom till smooth and free from lumps. Sift the dry ingredients over the meat in the bowl and fold to combine. Divide the mixture into 12 round balls and shape using greased hands to flatten and form 1 inch [2.5cm] wide discs, place the kebabs on a clean plate.

Line a tray with absorbent paper towels. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Cook the kebabs in batches, about 2 ½ to 3 minutes on each side, till the bottoms begin to turn a darker shade of golden brown. Transfer the cooked kebabs to the lined plate to absorb any excess oil. Serve hot or warm with rice or flatbread and a salad or pickled vegetables.

Ingredients