- 1 lb ground lamb
- ½ cup onion or shallet, finely chopped
- 2 tbsp cilantro, finely chopped
- 2 tsp fresh ginger, grated
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 1 tsp sweet paprika
- ½ tsp hot paprika
- 1 tsp salt
- ½ cup Greek-style yogurt
- 2 tsp curry powder
- 2 tsp lemon juice
- 1 tbsp honey
- ¼ tsp salt
- Place the ground lamb in a large bowl. Sprinkle all other ingredients over the surface of the meat.
- Mix by folding the ingredients in half repeatedly. Continue until all ingredients are well-incorporated and the mixture begins to feel tacky (like sausage farce).
- Cover with plastic wrap and refrigerate for at least 2 hours.
To make the dipping sauce, combine all ingredients and stir until completely mixed.
- Prepare the grill for searing (preheat to ca. 500 °F).
- Divide the lamb mixture into 6 portions and form each into a long, inch-wide log. (It help to wet your hands with cold water before handling.) Spray or brush the exposed side of the logs with oil.
- When the grill is ready, move the logs oil-side down onto the grill grate directly over the flame. Spray or brush the exposed site with additional oil.
- Once the first side is well-seared (look for char and grill marks) roll each log a quarter turn and continue to sear. Do this two more times to get all four sides well-marked.
- Wrap the logs in foil and place over indirect heat for another 10 minutes.
Serve with basmati rice and naan bread. I also like to skewer and grill large chunks of onion and red bell pepper to serve with the kebabs.