Prep 25 mins
Cook 35 mins
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!
- 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)
- 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.
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.
These were excellent! I usually don't like cumin and therefore decreased the amount I used for this. I wouldn't have had to do that as the mixture was not overly spiced and the proportions as written would have been perfect. The kebabs were very flavorful. Mine held together well as I took Buster's friend's recommendation to form the kebabs with the meat close to room temperature. I did not use as much oil as indicated in sauteing the garlic and ginger and then grilled.