Minty Lamb Kabobs
This recipe makes about 4 servings.
1 Tbs. whole wheat Bulgur, rinsed (use bran flakes or quinoa for Gluten Free version)
2 tsp. Coriander
2 tsp. Cumin seeds
3 whole Cloves
3 green Cardamom pods
6 black Peppercorns
1/2 inch piece of fresh Ginger
2 Garlic cloves
2 Tbs. chopped fresh Mint
1 small organic Onion, chopped
14 oz. ground organic grass-fed Lamb
1/2 tsp. Sea Salt
Dip
1/2 c. plain Soy or Coconut Yogurt
1 tsp. Lemon juice
2 Tbs. chopped fresh Mint
3-inch piece of organic Cucumber, grated
1 tsp. Mango Chutney
Soak bulgur wheat in 1/4 c. of warm water for 5 minutes. Drain.
Preheat oven on Broil.
Heat skillet over medium heat, and dry-fry the coriander, cumin, cardamom pods, cloves and peppercorns, until they turn a shade darker and release a roasted aroma. Watch and stir often to avoid burning.
Grind the spices in coffee grinder, spice mill or with mortar and pestle.
Put ginger and garlic in food processor or blender and process to a puree. Add the spices, bulgur, mint, onion, lamb, and salt and process until finely chopped. You may alternately do this by hand, chopping garlic and ginger.
minty lamb kabobs
Mold kabobs into small sausage shapes or 4 metal or pre-soaked wood skewers. Cook under broiler for 10 - 15 minutes, turning skewers occasionally.
To make dip, mix all ingredients together in a small bowl.
Serve kabobs with lime slices and the cucumber - yogurt dip. Garnish with mint leaves.
~ To Your Health! ♥
