Kebab Massalam

By on October 31, 2011

2375 Kebab Massalam


Servings: 5

Ground lamb-1 pound,
Minced garlic- 2 cloves,
Well chopped green Thai chili peppers- 2,
Chopped onion- 1,
Crushed coriander seeds- 2 tablespoons,
Plain yogurt- 2 tablespoons,
Ground turmeric- 1/2 teaspoon
Lemon juice- 1 tablespoon
6 inches bamboo skewers soaked in water for 20 minutes – 5,
2 Red bell peppers (seeded and cut into 2-inch pieces).

Set the oven rack about 6 inches from the heat source and preheat the oven’s broiler. Lightly grease a broiling pan. Combine together the lamb, garlic, chili peppers, onion, coriander, yogurt, turmeric, lemon juice, and salt with hands until they are very well mixed. Roll the mixture into 15 meatballs. Separate chunks of red bell pepper and thread three meatballs onto each skewer. Position them onto the baking pan.

Boil for 5 minutes before turning the skewers over. Prolong the boiling for approximately 5 minutes until no longer it is pink in the center.