Indian-inspired grilled ground lamb kebabs

Grilled Indian Ground Lamb Kebabs
Serves 4

These Indian-inspired kebabs can be shaped into oval patties or long cylinders around flat or square metal skewers and grilled. Make sure you use very lean ground lamb. You can also use lean ground beef or a combination of the two.

Kebabs

Ingredients:

• 1/4 cups chopped cilantro
  
• 1 pound lean ground lamb or beef
  
• 1/4 cup finely minced onion
  
• 2 teaspoons minced garlic
  
• 2 teaspoons minced fresh ginger
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon ground coriander
  
• 1/2 teaspoon ground cardamom
  
• 1/4 teaspoon ground allspice
  
• 1/2 teaspoon turmeric
  
• 1/4 teaspoon cayenne pepper
  
• 1 1/2 teaspoons salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 cup Greek yogurt
  
• 1 tablespoon cornstarch
  
• 8 naan or pita breads, warmed
  
• Lime-Pickled Red Onions
  
• Cilantro Chutney
  

1. Place all the ingredients in a large bowl and knead and squeeze the mixture ubtil everything is well blended. Either shape the meat into 8 oval patties or mold it around 4 flat metal skewers into long cigar shapes about 3/4-inch in diameter.
   
   
2. Cook the patties or kebabs over hot coals or on a gas barbecue, or in a broiler, turning frequently until the inside is just faintly pink, a total of 8 to 10 minutes.
   
   
3. Serve in warm naan or pita bread with the onions and chutney.

• 1 1/2-inch piece of peeled fresh ginger
  
• 1 garlic clove
  
• 1 medium jalapeño chile, seeded and chopped
  
• 4 green onions or scallions, cut into 2-inch pieces
  
• 1 1/2 cups packed fresh cilantro leaves
  
• 1/4 cup chopped fresh mint
  
• 1 tablespoon fresh lime or lemon juice
  
• 1/2 teaspoon ground cumin
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 1/2 cup Greek yogurt
  

1. Process the ginger, garlic, and chile together in a food processor or blender.
   
   
2. Add the rest of the ingredients except the yogurt and pulse to chop the vegetables and herbs.
   
   
3. Add the yogurt and process to form a smooth sauce. Refrigerate until ready to serve. The chutney will keep for 2 days.