Lamb Kebab with Yogurt Mint Chutney

By • June 26, 2012 5 Comments

Author Notes: Lamb ranks extremely high on my list of favorite things - MonkeyMom thought I was going to sprout wool during the lamb contest awhile back I was cooking and eating so much of it. It's such a perfect match for mint and right now my mint plants are insane - I have to beat them back daily. This recipe uses a lot of mint, but in the kebab it is somewhat tamed in cooking, and the yogurt tempers the chutney. Still, you will for sure know you are eating mint. I use a mini food processor for recipes like this where you are grinding smaller batches, you should consider getting one - I use mine A LOT!!!aargersi


Serves 6-8 kebabs

Yogurt Mint Chutney

  • 1 cup (packed) fresh mint leaves
  • 1/2 cup (packed) fresh cilantro leaves
  • 1 small clove garlic - chopped
  • 1 large jalapeno, leave a few seeds for extra heat if you like
  • 1/2 inch knob ginger - peeled and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • juice from 1 lime
  • 1 cup Greek yogurt
  1. Process everything except the yogurt until it is a rough paste, you want a bit of leafy texture but no big chunks of garlic or ginger. Mix into the yogurt and taste for salt - adjust if needed. Chill the chutney until the kebabs are ready.

Lamb Kebab

  • 1 cup cooked chick peas
  • 1 large clove garlic - chopped
  • 2 tablespoons olive oil (plus a bit more to cook with)
  • 1/4 cup mint leaves
  • 1 pound lamb
  • 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 pinch crushed red pepper - I make it a BIG pinch but that is up to you
  1. Process the chick peas, mint, olive oil and garlic in that little processor until it is a thick paste. A bit of chick pea texture is good!
  2. Mix the chick peas in with the lamb, salt, and both peppers. Heat olive oil in a pan and fry up a quarter sized bit of lamb - eat that so you can check your seasoning. Add salt or either pepper if you need to.
  3. Form the lamb into slightly flattened balls - I made mine about the size of a lemon. Put them in the fridge for 20-30 minutes to set.
  4. Heat some oil in a large skillet (alternately, you could grill or broil them, but I find them easiest to manage stovetop). Fry the kebabs on medium high heat until they are nicely browned on both sides - the center should be medium rare to medium which they will be since you chilled them a bit and have your heat on high-ish. Mine cooked about 4-5 minutes per side.
  5. Serve with the chutney alongside, and a cold dry rose is a pretty good thing too!!

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