Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.A bonus - add a bunch of chopped kale or spinach to the kebab mix!
1 1/2poundsground pork, beef or lamb (or any combination)
2clovesgarlic, finely minced
2teaspoonssalt
2teaspoonsground coriander
2teaspoonsground cumin
1/2teaspoonchili powder (optional)
16long wooden skewers, soaked in water
FOR THE RAITA
2cupsplain yogurt
1cucumber, very small diced
1teaspoonminced fresh mint
Instructions
Preheat the grill or preheat the oven by turning your broiler on high.
To make the Raita - combine the ingredients in a bowl.
To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.
Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)
Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.
Grill instructions:
Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.
Broiler instructions:
Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.