Grilled Lamb Seekh Kebabs with Cilantro Yogurt

By Sprig Originals ✓ · cooked up in Sprig

Spiced ground lamb pressed onto skewers and cooked straight over the coals until charred outside and juicy inside. The grill does everything here — the fat drips, flares and smokes the meat as it cooks, which is exactly why these taste nothing like a pan version. A quick cilantro-lemon yogurt is the only side you need, though warm naan and sliced onion make it dinner.

Ingredients

• 1.5 lb ground lamb (not extra-lean)
• 1 small red onion, coarsely grated
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1/4 cup plain dry breadcrumbs
• 1 tbsp vegetable oil, for the grates

• 3/4 cup plain whole-milk yogurt
• 1 cup fresh cilantro, chopped (divided)
• 1 whole lemon

Instructions

1. Squeeze the grated onion firmly in your hands or a clean towel over the sink to remove as much liquid as possible — wet onion makes kebabs fall off the skewer. Put it in a bowl with the lamb, garlic, ginger, garam masala, cumin, cayenne, salt, breadcrumbs and half the chopped cilantro. Mix with your hands for a full minute, until the mixture feels sticky and slightly pasty.
2. Divide into 8 portions. Press each around a flat metal skewer into a sausage about 6 inches long and 1 inch thick, pinching the ends firmly to seal. Set on a tray and refrigerate at least 20 minutes (up to 4 hours) so they firm up.
3. Meanwhile, stir together the yogurt, remaining cilantro, the juice of half the lemon and a pinch of salt. Cut the other lemon half into wedges. Chill the sauce until serving.
4. Heat a gas grill to medium-high (about 425-450°F) with all burners on, or build a charcoal fire and spread the coals in an even layer once they are ashed over. Scrape the grates clean, then wipe them with a wad of paper towel dipped in the vegetable oil.
5. Lay the skewers directly over the fire and grill 10-12 minutes total, turning a quarter turn every 3 minutes, until deeply charred on all sides and 160°F in the center. If flare-ups get aggressive, slide the skewers to a cooler edge of the grill for a moment rather than dousing the fire.
6. Rest the kebabs on a platter for 3 minutes, then twist and slide them off the skewers. Serve with the cilantro yogurt and lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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