Ingredients

• 2 pounds lean ground lamb
• 2 medium onions , finely chopped
• 0.5 cups fresh mint leaves , finely chopped
• 0.5 cups cilantro , finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon green chile paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 8 skewers
• 0.25 cups vegetable oil for brushing , or as needed

Instructions

1. 1 Mix ground lamb, onions, mint, cilantro, ginger paste, and chile paste together in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and chill in the refrigerator for 2 hours. Soak skewers in cold water.
2. 2 Divide lamb mixture into 8 equal portions; mold portions onto skewers to form a sausage shape. Refrigerate skewers until you are ready to grill.
3. 3 Preheat an outdoor grill for high heat and brush the grate liberally with oil.
4. 4 Cook skewers on the preheated grill, turning frequently, until nicely browned on all sides and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition per serving