Spiced Lamb Seekh Kebabs (Indian Inspired)

1. 1

   Combine the ground lamb, onions, mint, cilantro, ginger paste, and chile paste in a large bowl. Season with cumin, coriander, paprika, salt, and cayenne. Cover and refrigerate for 2 hours. Soak the skewers in cold water.

2. 2

   Divide the lamb mixture into 8 equal portions; shape each portion onto a skewer into a sausage shape. Refrigerate the skewers until you are ready to grill.

3. 3

   Preheat an outdoor grill to high heat and generously oil the grate.

4. 4

   Grill the skewers on the preheated grill, turning often, until well browned on all sides and the meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should register at least 160 degrees F (71 degrees C).

• Calories 491.69 kcal High
• Protein 33.78 g Good Source
• Carbs 8.32 g Moderate
• Total Fat 34.82 g High
• Saturated Fat 13.2 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 205.85 mg High
• Sodium 359.2 mg Moderate
• Fiber 2.56 g Low Source
• Sugar 0.18 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 103.63 mg Low Source
• Iron 3.38 mg Moderate
• Potassium 333.34 mg Low Source
• Vitamin A 39.66 mcg_rae Low Source
• Vitamin C 7.56 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Onions 🧅