Lamb Kebabs
Thomas J. Story
Burmese-born chef Saw Naing puts his own spin on simple lamb skewers by mixing in yogurt. Make-ahead tip: You can bake the skewers in a 350°F oven until just cooked, then finish on the grill.
This recipe, and others like it, can be found in the article “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Outdoor Living Issue.”
How to Make It
1
In a large bowl, mix all ingredients by hand until thoroughly combined. Mold the meat into 1-inch balls on the skewers. You’ll be able to fit about two per skewer.
2
Cook over an open flame (a binchotan grill works well) for about 2 minutes, until the meatballs are cooked through, rotating the skewers to evenly brown the meat.
Ingredients
1 lb ground lamb
4 cloves garlic
5 tbsp yogurt
1 cup minced shallots
1 ½ tbsp minced fresh mint
1 tsp ground cumin
1 tbsp tandoori masala
½ tsp ground cloves
1 tsp turmeric
2 ½ tsp salt
Directions
1
In a large bowl, mix all ingredients by hand until thoroughly combined. Mold the meat into 1-inch balls on the skewers. You’ll be able to fit about two per skewer.
2
Cook over an open flame (a binchotan grill works well) for about 2 minutes, until the meatballs are cooked through, rotating the skewers to evenly brown the meat.
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