Lamb Kebabs

• 900g    Ground lamb (triple ground works best) – beef works well too
• 2 tsp    Jaswant’s Kitchen Tadka Masala
• 2 tbsp  Jaswant’s Kitchen Tandoori Masala
• ½ tsp   Jaswant’s kitchen Garam Masala
• 2 tbsp  Ginger (minced)
• 2 tbsp  Garlic (minced)
• 1 cup   Onion (minced)
• 1 tsp    Salt (or to taste)
• 1 tsp    Green chili (minced) - optional for extra heat

Preheat oven to 400 degrees on bake convection setting or preheat BBQ on high heat.

Combine all ingredients in a bowl. Mix until all in ingredients are well incorporated. Make a small ball and cook in the microwave for 30 seconds to check if it has enough salt/seasoning and adjust by adding more if desired.

Line a baking sheet with parchment paper. Form small balls (1-1.5” size) with the lamb mixture and place on baking sheet. If using the BBQ reduce heat to medium and use aluminum foil to ensure the kebabs don’t fall through the grates. You can also do longer kebabs on skewers or patties (like burger patties) to suit the occasion.

Cook until lightly brown about 15 mins, turning halfway through. Ensure internal temperature reaches 160 degrees. Remove from the oven or BBQ and transfer to a paper towel plate to soak up any extra fat.

Serve with Mango Salsa or Mint Chutney.

Serving Tips:

1. Serve the meatballs with toothpicks as an appetizer.
2. As a wrap - heat a pita/naan on a griddle, and top with greens of your choice, chopped onions, tomatoes, cucumber and kebabs. Drizzle with Raita, fold and serve as a sandwich wrap.
3. Add these meatballs to butter chicken sauce.
4. This recipe works well with ground beef or a mixture of beef and lamb.

Serves: 8 as a main meal