Garlic-Lamb Kabobs

Seekh Kabobs are a favorite from northern India and are traditionally grilled over white-hot charcoal. Cumin is a very aromatic spice. It is second in popularity only to black pepper in Asia. Serve with cucumber yogurt, buttered rice and curried bananas. Kabobs are made the day before serving.

Seekh Kabobs

    1 pound ground lamb
    cup finely chopped yellow onion
    1 garlic clove, crushed in a garlic press
    1 tablespoon chopped fresh parsley
    1 teaspoon ground cinnamon
    1 teaspoon ground cumin seeds
    teaspoon salt
    ⅛ teaspoon ground black pepper
    1 teaspoon lemon zest
    lemon, juiced
    1 large egg, beaten

Cucumber Mint Sauce

    1 cup plain yogurt
    teaspoon ground cumin seeds
    1 small cucumber
    1 tablespoon chopped fresh mint leaves
    Pinch ground cayenne
    Pinch seasoning salt

    Cooked basmati rice
    Naan bread
    Curried banana salad

1.  In a large bowl, blend the ground lamb, onion, garlic, parsley,
     cinnamon, cumin, salt, pepper, zest, lemon juice and egg.

2.  Form small balls and put on skewers, brush with olive oil.    
     Place skewers in a plastic bag and set it in a 13 x 9 x 2-inch
     glass baking dish, refrigerate for 24 hours.

3.  Measure yogurt, cumin, cucumber, mint, cayenne and salt   
     into blender, process until smooth.

4.  Grill kabobs under a broiler or outdoors for 10 minutes.

5.  Serve with rice, bread and a banana salad.

     Makes 4 servings