Preparation:
In a processor fitted with the metal blade, process the garlic, onion and ginger until finely chopped (or pound it with a mortar and pestle); add the paprika, sugar, cumin, cardamom, chili and yogurt and mix well.
In a mixing bowl, combine the lamb with the mixture. Cover with plastic wrap and marinate overnight in the refrigerator.
Soak 30 small bamboo skewers in water for about 1 hour. Thread a couple of cubes of lamb on each skewer. Cover both ends of skewer with a piece of foil to prevent them from burning.
Preheat the grill or broiler until very hot. Sprinkle the lamb lightly with salt and grill it close to the heat for 2 to 3 minutes per side until nicely charred but still pink inside. Slip foil off the skewers and serve the kabobs. Makes 30 skewers.
Recipe from Hors d'Oeuvres - Festive and Elegant Party Menus Norman Koplas ISBN 0-89586-779- |
