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–+ servings

Lamb Kabobs

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Servings 25 kabobs

Ingredients
  

  • 2 pounds ground lamb (vegetarian alternative: Boca crumbles)
  • 4 - 6 serranos or Jalapeno peppers, chopped (based on your preference for spiciness)
  • 1/2 onion, chopped
  • 8 - 10 cloves garlic minced
  • 3 tablespoons ginger chopped
  • 1/4 cup cilantro (whole pieces)
  • 1 bay leaves, crumbled
  • 2 teaspoons salt
  • 1/2 teaspoon chili powder
  • 1 teaspoon cinnamon powder
  • 2 teaspoon garam masala (or 1 teaspoon cumin powder and 1 teaspoon coriander powder)
  • Juice of 1 lemon

Garnish

  • 1/4 cup cilantro chopped
  • 1/4 cup long red onions, sliced (and or sliced radishes)

Instructions
 

  • Preheat oven to 400 degrees.
  • Knead lamb in bowl.
  • Combine all other ingredients in a separate small bowl, and then mix into lamb.
  • Roll mixture into large balls and place on cookie dough pan covered with foil. The balls will shrink when cooking so make them larger than you would like.
  • Bake for 20 minutes. Turn kabobs over. Cook other side for 10-12 minutes. The kabobs will be brown all over, with no areas of pink, when they are done.
  • Remove from the oven, cool for a couple minutes, squeeze with lemon juice and garnish.

Notes

Serve with mint chutney, Sriracha sauce (or any other hot sauce) or ketchup. Enjoy!
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