Lamb Kebab With Yogurt Mint Chutney Recipe

Name: Lamb Kebab With Yogurt Mint Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the yogurt mint chutney:; 1/2 cup (packed) fresh mint leaves; 1/2 cup (packed) fresh cilantro leaves; 1 small clove garlic, chopped; 1 large jalapeno, leave a few seeds for extra heat if you like; 1 1/2-inch knob ginger, peeled and chopped; 1 tablespoon olive oil; 1 teaspoon salt; Juice from 1 lime; 1 cup Greek yogurt; For the kebabs:; 1 cup cooked chickpeas; 1/4 cup mint leaves; 2 tablespoons olive oil (plus a bit more to cook with); 1 large clove garlic, chopped; 1 pound ground lamb; 1/2 teaspoon salt; 1 teaspoon ground pepper; 1 pinch crushed red pepper (I make it a BIG pinch but that is up to you); 1/2 cup chopped dates

Servings: persons

For the yogurt mint chutney:
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
1 small clove garlic, chopped
1 large jalapeno, leave a few seeds for extra heat if you like
1 1/2-inch knob ginger, peeled and chopped
1 tablespoon olive oil
1 teaspoon salt
Juice from 1 lime
1 cup Greek yogurt
For the kebabs:
1 cup cooked chickpeas
1/4 cup mint leaves
2 tablespoons olive oil (plus a bit more to cook with)
1 large clove garlic, chopped
1 pound ground lamb
1/2 teaspoon salt
1 teaspoon ground pepper
1 pinch crushed red pepper (I make it a BIG pinch but that is up to you)
1/2 cup chopped dates

1
Process everything except the yogurt until it is a rough paste, you want a bit of leafy texture but no big chunks of garlic or ginger. Mix into the yogurt and taste for salt; adjust if needed. Chill the chutney until the kebabs are ready.
2
Process the chickpeas, mint, olive oil, and garlic in that little processor until it is a thick paste. A bit of chickpea texture is good!
3
Mix the chickpeas and dates in with the lamb, salt, and both peppers. Heat olive oil in a pan and fry up a quarter-sized bit of lamb-eat that so you can check your seasoning. Add salt or either pepper if you need to.
4
Form the lamb into slightly flattened balls-I made mine each about the size of a lemon. Put them in the fridge for 20 to 30 minutes to set.
5
Heat some oil in a large skillet (alternately, you could grill or broil them, but I find them easiest to manage stovetop). Fry the kebabs on medium-high heat until they are nicely browned on both sides-the center should be medium-rare to medium, which they will be since you chilled them a bit and have your heat on high-ish. Mine cooked about 4 to 5 minutes per side.
6
Serve with the chutney-and a cold dry rose is a pretty good thing too!!

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the yogurt mint chutney:, 1/2 cup (packed) fresh mint leaves, 1/2 cup (packed) fresh cilantro leaves, 1 small clove garlic, chopped, and more.

Yes, Lamb Kebab With Yogurt Mint Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Kebab With Yogurt Mint Chutney

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