Nutritional Info

Nutrition Facts

Serving Size 1 (354g)

Calories 510
Calories from Fat 256 (50%)
Amount Per Serving %DIV
Total Fat 28.5g 44%
Saturated Fat 13.2g 66%
Monounsaturated Fat 12.6g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 152.5mg 51%
Sodium 236mg 10%
Potassium 717.2mg 15%
Total Carbohydrate 21.9g 7%
Dietary Fiber 3.6g 14%
Sugars 5.5g
Protein 33.7g 67%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
These skewered kabobs end up with a sausage like shape. They provide a lot of flavor and serve as a versatile meat conerstone as an appetizer, or even goes well for a main dinner course.
Prep time
1 hr 20 min
Cook time
10 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1/3 Cup(c)  raw cashews
3 Tablespoon(T)  heavy cream
1   egg
1 Tablespoon(T)  chickpea flour
2   fresh green chilies, coarsely chopped
2   shallots, coarsely chopped
1 Pound(lb)  fresh ground lamb
1 Teaspoon(t)  salt, or to taste
2 Teaspoon(t)  garlic paste
2 Teaspoon(t)  ginger paste
1 Teaspoon(t)  cumin, ground
1 Teaspoon(t)  garam masala
1 Tablespoon(T)  fresh mint leaves, chopped
1/2   red bell pepper, finely chopped
2 Tablespoon(T)  vegetable oil, for brushing
4 Tablespoon(T)  butter, melted


Put the cashews in a heat proof bowl, cover with boiling water, and let soak for 20 minutes. Drain and put in a food processor. Add the cream and egg and process the ingredients to a coarse mixture. Add all the remaining ingredients, except the herbs, red bell pepper, oil and butter, and process until thoroughly mixed. Transfer the mixture to a large bowl. Add the herbs and red bell pepper and mix well. Cover and chill in the refrigerator for 30 to 40 minutes. Preheat the broiler to high. Brush the rack and 8 metal skewers lightly with oil. Have a bowl of cold water ready. Divide the chilled mixture into 8 equal sized portions. Dip your hands into the bowl of cold water. This will stop the mixture from sticking to your fingers when you are molding it onto the skewer. Carefully mold each portion onto a skewer, forming it into a 6 inch sausage shape. Arrange the kabobs on the prepared rack and cook for 4 minutes. Brush with half the melted butter and cook for an additional minute. Turn over and cook for 3 minutes. Baste with the remaining melted butter and cook for an additional 2 minutes. Remove from the heat and let the kabobs rest for 5 minutes before sliding them off the skewers with a knife. Serve with salad and chutney.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Spicy Lamb Kabobs
Enter multiple addresses on separate lines or separate them with commas.