Renowned chef Vikram Vij shares a tasty way to make kebobs from grilled lamb or mutton. Vij, who owns two popular Vancouver restaurants, recently won Best Indian Restaurant at the 2012 Vancouver Magazine Awards.
Grilled Lamb or Mutton Kebobs
(From Vij's Elegant and Inspired Indian Cuisine by Vikram Vij andMeeru Dhalwala)
Ingredients:
- 1 egg
- 1 tbsp canola oil
- 1 cup pureed onions (1 large)
- 2 lbs. ground lamb or mutton
- 3 tbsp finely chopped ginger
- 3 tbsp finely chopped garlic
- 1 ½ tbsp finely chopped jalapeno peppers
- ½ tbsp salt
- 2 tbsp paprika
- 1 tsp crushed cayenne pepper
- 24 metal skewers (12-inch-long)
Makes 24 kebobs (serves 6)
Preparation:
Beat egg in a small bowl and reserve half of it for this recipe. Place oil in a small, heavy frying pan on medium heat. Add onions and sauté for eight to 10 minutes, stirring constantly until browned. Remove from the heat and transfer to a bowl (scrape any bits of onions sticking to the pan into the bowl as well). Cool for at least 15 minutes.
In a large bowl, combine lamb (or mutton), ginger, garlic, jalapeno peppers, salt, paprika, cayenne, egg and onions. Mix well with your hands until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes, or until meat is firm enough to shape and place onto skewers.
Preheat a barbeque or stovetop cast-iron grill to high heat (remember to turn on the stovetop fan, since cooking the meat will emit some smoke). Divide cooled meat in twelve equal parts. Wrap each part around one skewer, forming a kebob eight or nine-inches long and one-inch wide. Place kebobs on the grill and cook for four to five minutes, turning often. Kebobs should be well done, but not charred or blackened. If they are cooking too quickly, reduce the heat slightly. Poke the meat with a knife to be sure it's completely cooked inside.
To Serve:
Using an oven glove or a cloth, hold the hot skewers with one hand, and with the other, use a fork or knife to push the cooked meat off the skewer. Place the meat from two skewers on each plate with chutneys.
Wine:
We recommend a Cabernet France from the Loire Valley in France
