Recipe provided by | LINDSEY EATS LA
INSTRUCTIONS
2 pounds Ground American Lamb
2 yellow onions minced
5 to 6 cloves Garlic, minced
1 tablespoon pepper
1 tablespoon salt
1 bunch Parsley
1 bunch mint
1 bunch cilantro
1/4 teaspoon Cayenne
1/2 tablespoon Chile flakes
CILANTRO MINT CHUTNEY
1/3 cup pine nuts
1 bunch large cilantro
1/2 to 1 jalapeño depending on how spicy you like it
1 lemon juice
1/2 teaspoon sugar
1 teaspoon garlic powder
Little mint
2/3 cup of water
1/2 teaspoon ginger powder (fresh ginger works too)
Salt and pepper to taste
DIRECTIONS
Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions.
Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).
Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.
Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.
CILANTRO MINT CHUTNEY
All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!
