Kabobs

1 lb lean ground lamb, turkey, chicken or beef
1/2 cup ground blanched almonds
1/2 cup finely chopped red onion
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cumin
3/4 teaspoon black peppercorns, ground
2 tablespoons chopped fresh cilantro
5 medium cloves garlic, finely chopped

Mint-Cilantro Chutney (Pudhina Thuviyal)

1 cup chopped fresh cilantro
1 medium tomato, chopped (3/4 cup)
3/4 cup chopped fresh mint leaves
1 medium onion, chopped (1/2 cup)
1/4 cup water
1/4 cup lime juice, (2 medium limes)
1 teaspoon salt
2 medium cloves garlic
1 to 2 fresh Thai, serrano or cayenne chiles


1. Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.

2. Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.

3. In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.

Broiling Directions: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 2 to 3 inches from heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.


Prep Time:40 min
Start to Finish:40 min
Makes:6 servings (2 kabobs each)

From-Betty Crocker