How to make it

  • Soak 20 bamboo skewers in water and set aside,
  • Place all ingredients except for the lamb and scallions in a mixxing bowl and stir to combine well.
  • Reserve about 1 cup of the sauce in a separate small bowl for a dipping sauce, stored covered in the refrigerator.
  • Combine the lamb and scallions well.
  • Add 3 Tbl. of the sauce and mix well again.
  • Test to see if the mixture holds together, adding a little sauce at a time if necessary to achieve a moist mixture (not too wet or soft).
  • With moistened palms, form the mixture into slightly oval balls (about 1 1/2" long).
  • Place shaped balls into a shallow dish.
  • After forming all the lamb, pour the remaining sauce over them, covering the dish with plastic wrap and let marinate in refrigerator overnight.
  • Preheat the grill and line a baking sheet with foil.
  • Thread one ball on a skewer and arrange on the baking sheet.
  • grill for 8 minutes or until golden on all sides.
  • Serve with the reserved sauce. for dipping

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    mystic_river1 ate it and said...
    Love that lamb and I will use garam masala as a sub for the spices. Thank you.
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