Lamb Tikka Sticks (Indian Kebabs)

Recipe Ingredients

3		Garlic
1/2		Onion (medium)
1 tablespoon	15ml	Fresh ginger - coarsely chopped
1/2 tablespoon	7.5ml	Paprika
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Cumin - ground
1/2 teaspoon	2.5ml	Cardamom - ground
1/2 teaspoon	2.5ml	Hot chili powder
1/2 cup	118ml	Plain yogurt - reg or low-fat
2 1/2 lbs	1135g / 40oz	Lean lamb - (trimmed), cut in 1" cubes
		Salt

Recipe Instructions

In a processor fitted with the metal blade, process the garlic, onion and ginger until finely chopped (or pound it with a mortar and pestle); add the paprika, sugar, cumin, cardamom, chili and yogurt and mix well.

In a mixing bowl, combine the lamb with the mixture. Cover with plastic wrap and marinate overnight in the refrigerator.

Soak 30 small bamboo skewers in water for about 1 hour. Thread a couple of cubes of lamb on each skewer. Cover both ends of skewer with a piece of foil to prevent them from burning.

Preheat the grill or broiler until very hot. Sprinkle the lamb lightly with salt and grill it close to the heat for 2 to 3 minutes per side until nicely charred but still pink inside. Slip foil off the skewers and serve the kabobs. Makes 30 skewers.

Recipe from Hors d'Oeuvres - Festive and Elegant Party Menus Norman Koplas ISBN 0-89586-779-6

Source:
Hors d'Oeuvres, Norman Kolpas

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