Recipe by Buster's friend
From those raisin guys @ the California Raisin Marketing Institute - they credit the Culinary Institute of America at Greystone. Made these over the grill Memorial weekend - the burst of sweet-crunch the dab of raisin/nuts give in the center nicely balances the flavorful richness of the meat. They grill fast & are eaten up faster - some folks sprinkled a bit of sea salt on them but most of use thought they were perfect as is - balanced by a Fattoush salad, salty with kalamata olives & feta. Servd as appetizer - need to triple recipe next time - it was that good!
Top Review by zeldaz51
A fragrant dish! I thought the spices might be a bit much, but they were not. We made this exctly as written, and thought it was wonderful! We served it with a variety of Mediterranean type dishes: dolmas, Greek yogurt, raw veggies, and everything was complementary. Next time we will serve it with rice, chutney and raitas.
- 4 tablespoons vegetable oil, divided
- 2 teaspoons garlic, chopped
- 1 1⁄2 teaspoons gingerroot, chopped
- 1 lb lean ground lamb
- 1⁄4 cup panko breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 large egg, beaten
- 2 tablespoons raisins (California, of course!)
- 2 tablespoons pistachios
- 6 wooden skewers, soaked in warm water (6-inch)
Directions See How It's Made
- Heat 1 tablespoon oil in small frypan and sauté garlic and gingerroot until tender.
- Turn into mixing bowl and mix until thoroughly combined with lamb, bread crumbs, seasonings and egg. Season with salt and pepper. Chill thoroughly.
- Chop raisins and pistachios; mix together and set aside.
- With lightly oiled hands, take a walnut-sized piece of lamb mixture and roll into a small ball. Repeat until lamb is all rolled into balls. With little finger, press slight depression into center of each ball. ball. Fill depression with about 1/2 teaspoon of raisin-nut mixture and, then, gently work lamb mixture over raisin-nut mixture to cover completely.
- Repeat to make 12 balls. Skewer 2 balls on each skewer. Press to elongate and flatten slightly and shape to length of skewer. Chill until ready to put on medium-hot grill.
- To cook, heat small amount of oil in sautépan or grill over a wood or gas grill. Cook until kebabs are well-browned all over. Serve hot with your favorite chutney or Tzatziki sauce.