Middle Eastern Lamb Kebabs
|Lean minced lamb/Null||1 Pound (500 Gram)|
|Onion/Null||1⁄2 , grated|
|Garlic/Null||1 Clove (5 gm), crushed|
|Tomato puree/Null||1 Tablespoon (Or Paste)|
|Chopped coriander leaves/Null||1 Tablespoon|
|Lime juice/Null||1⁄2 Tablespoon (Juice Of 1/2 Lime)|
|Ground coriander/Null||1⁄2 Teaspoon|
|Ground cumin/Null||1⁄2 Teaspoon|
|Chili powder/Null||1⁄2 Teaspoon|
|Thick yogurt/Null||5 Fluid Ounce (155 Milliliter Or 2/3 Cup)|
|Chopped mint/Null||1 Tablespoon|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
1. Put all the ingredients for the kebabs in a bowl and mix thoroughly, using your hands, until smooth and evenly blended. Divide the mixture into 4 portions and carefully shape each portion around a long skewer to make 4 long rissoles. Chill for 1 hour until firm.
2. Meanwhile, prepare the sauce. Mix together the yogurt, garlic and mint in a small bowl and set aside.
3. Preheat the grill to medium hot. Cook the kebabs under the preheated grill, turning frequently, for about 15 minutes, until well browned and cooked right through.
4. Arrange the lettuce, onion and lime slices on individual serving plates. Place a kebab on each plate and spoon over the sauce.