8 kabobs (8 servings)
1 pound lamb, beef or pork boneless loin, cut into 2-inch cubes
1/2 cup plain yogurt (regular or fat-free)
1/4 cup chopped fresh cilantro
1 tablespoon coriander seed, ground
5 medium cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon ground red pepper (cayenne)
1 teaspoon cumin seed, ground
1 teaspoon Garam Masaala* (see note)
8 six- or eight-inch bamboo** or metal skewers (see note)
Mint-Cilantro Chutney if desired
1. Mix all ingredients except skewers and chutney in mixing bowl. Cover and refrigerate at least 2 hours but no longer than 24 hours.
2. Heat coals or gas grill for direct heat. Thread lamb pieces on skewers, leaving space between each piece.
3. Cover and grill kabobs 4 to 5 inches from medium heat 7 to 8 minutes, turning skewers occasionally to ensure even browning, until lamb is slightly pink in center.
4. Serve kabobs as is or with chutney.
Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 2 to 3 inches from heat 7 to 8 minutes, turning skewers occasionally to ensure even browning, until lamb is slightly pink in center.
About 1-2/3 cups (16 servings)
Chutneys are not always fruit based or sweet. Most are spicy and sharp, and are meant to be eaten in small bites to enhance the flavors of a milder dish. Chutneys usually accompany appetizers, snacks and street foods. This simple mixture, the consistency of a thin pesto, is ubiquitous on the streets of all major cities in India's north and northwest.
1 cup chopped fresh cilantro
1 medium tomato, chopped (3/4 cup)
3/4 cup chopped fresh mint leaves
1 medium onion, chopped (1-12 cup)
1/4 cup water
Juice of 2 medium limes (1/4 cup)
1 teaspoon salt
2 medium cloves garlic
1 or 2 fresh Thai, serrano or cayenne chilies
1. Place all ingredients in blender. Cover and blend on medium speed until smooth.
2. Tightly cover and store in refrigerator up to 10 days.
*This spice blend is available in some supermarkets and specialty food stores; the recipe for spice blend is in the book as well.
**When using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.
2 Kabobs: Calories 95 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 40mg; Sodium 340mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 13g. % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 6% Diet Exchanges: 2 Very Lean Meat, 1/2 Fat.
Betty Crocker's Indian Home Cooking
Recipes by Raghavan Iyer
Hungry Minds, Inc., May 2001
Full-color photographs throughout
Recipe reprinted by permission.
This page created September 2001
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
Copyright © 1994-2016,