Indian · Dinner
Grilled Minced Meat Skewers (High-Protein)
Indian-style lamb kebabs made with ground lamb, cooked chana dal, and egg yolk, seasoned with garam masala, cumin, ginger-garlic paste, and chili powder, char-grilled on skewers until spotted, served with lemon wedge and mint-yogurt dip.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
486Calories
51.2gProtein
25.6gFat
15.8gCarbs
3.1gSugar
5.9gFiber
812mgSodium
337mgChol
10.1gSat Fat
720mgPotassium
95mgCalcium
5.4mgIron
2.6mcgVitamin B12
6mgVitamin C
protein-rich
gluten-free
low-carb
high-fiber
high-protein
Instructions
1
Prep
Combine lamb, chana dal, egg yolk, onion, cilantro, ginger-garlic paste, garam masala, cumin, chili powder, turmeric, salt and lemon juice in a bowl, kneading until smooth.
2
Chill
Cover and refrigerate the mixture for 20 minutes until firm enough to mold onto skewers.
3
Build
Divide into two portions and mold each firmly around a skewer into a long sausage shape, smoothing with wet hands.
4
Grill
Cook over medium-high direct heat for 10–12 minutes, turning every 2–3 minutes, until charred outside and no longer pink inside.
5
Finish
Whisk yogurt with mint in a small bowl to make the dip. Slide kebabs off skewers onto a plate and serve with lemon wedge and dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g lamb ground
- 150g150g chana dal, cooked
- 22 egg yolk
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp salt
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp vegetable oil
- 22 lemon wedge, for serving
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp mint
