Chef: Shashi Sanamvenkata
Meats: ground lamb
Produce: ginger, garlic, onions, mint leaves, cilantro, Serrano chili, lime
Dairy: egg, butter
Seasonings: cumin, coriander, cloves, cinnamon, cardamom, cayenne pepper, salt
Other: bamboo skewers,
Cooking Method: grill or bake
Ingredients:
1 lb. ground lamb
½ cup breadcrumbs
2 tsp. ginger-garlic paste
1 egg
¼ cup finely chopped onions
1 Serrano chili, finely chopped
1 tsp. chopped mint leaves
1 tsp. chopped cilantro
1 tsp. cumin powder
1 tsp. ground coriander
¼ tsp. powdered cloves
¼ tsp. powdered cinnamon
¼ tsp. powdered cardamom
¼ tsp. powdered cayenne pepper
¾ tsp. salt
12 6-inch bamboo skewers, soaked in water
1 tbsp. lime juice
1 tbsp. butter
Procedure:
1. Mix and knead all ingredients except lime juice and butter in a large bowl and marinate for 6
hours in the refrigerator.
2. Roll mixture into 12 small, equal-size balls; thread onto skewers and roll out lengthwise
into sausage shapes.
3. In an oven preheated to 350º F (or a grill on high heat), bake kabobs for 20 minutes, turning
every 6 to 7 minutes. If grilling, cook 6 minutes per side.
4. To finish, squeeze lime juice and brush melted butter across kabobs.
5. To serve, offer kabobs with sliced salad of onion, tri-color bell peppers, and tomato. Serves 4.
Recipe Type: Authentic
Recipe Author: Chef Shashi Sanamvenkata
Chef's Background: Executive chef for Continental Airlines
Original Photograph By: united.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/ContinentalDocuments/pdfs/chefs-and-sommeliers/co_cookbook_201005.pdf
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