Ground Lamb Kabob: From the Streets of Pakistan

Food
Brian Macdonald/Creative RF/Getty Images
  • 18 mins
  • Prep: 10 mins,
  • Cook: 8 mins
  • Yield: 2 servings
Ratings

These ground lamb kabobs are a Pakistani street food called chapli or ​​chapel. Although in the past lamb hasn't been a popular meat here in Knoxville, I recently taught a packed class on cooking it. One of my assistants at the class was among those non-lamb eaters - until she tried these grilled delights. A couple of days later she called me from the grocery store wanting to know the ingredients. She'd fallen in love with them. By the way, chapli means slipper, so-called because of their shape.

What You'll Need

  • 1 pound ground lamb
  • 1/2 mound onion, minced
  • 1 – 2 Serrano peppers, minced
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon grated fresh ginger
  • 2 teaspoon ground coriander
  • 1 1/2. teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin

How to Make It

  1. Thoroughly mix all ingredients together.
  2. Shape into 4 oblong patties about 5 inches long and 3/4 inch thick and place on a small baking sheet. Cover with plastic and refrigerate for at least 1/2 hour.
  3. Get the grill hot, oil it, and grill kebabs for about 4 minutes per side.
  4. I serve these with plain yogurt for dipping and tabbouleh on the side. You can also make these a day in advance. If you make them in advance, simply wrap in tin foil and warm in a 200dg Fahrenheit oven for 25 minutes until warmed through

    Note

    A pepper chutney is also a delicious accompaniment. For an easy sandwich, use a pita to house the lamb patty and add your choice of condiments.

    Edits by Joy Nordenstrom