Malaysian Lamb Skewers
Instead of grilling the aromatically seasoned lamb mixture on skewers, the skewers are added after the lamb is cooked--so you get the ease for eating without risk of the bamboo skewers burning on the grill. The lamb skewers are served with a simple sauce of yogurt, mint, garlic, and cumin for dipping. At Vita’s there may also be golden beets alongside, which are roasted before being sliced and tossed with white balsamic vinegar, lemon juice, and a bit of chopped parsley.
Ingredients
- 2 1/2 pounds ground lamb
- 1/2 onion, finely diced
- 1/2 cup chopped cilantro
- 1/4 cup fish sauce
- 2 1/2 tablespoons sugar
- 2 tablespoons finely chopped lemongrass
- 1 1/2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh kaffir lime leaf
- 1 tablespoon turmeric
- 1 1/2 teaspoons salt
Directions
- Combine the lamb, onion, cilantro, fish sauce, sugar, lemongrass, curry paste, garlic, lime leaf, turmeric, and salt in a large bowl and mix well until evenly blended.
- Preheat an outdoor grill for medium-high heat, about 400 degrees F.
- While the grill heats, shape the lamb mixture into oblong meatball shape, roughly 2 to 3 inches long.
- Grill the lamb, turning frequently, until well browned and cooked through, 12 to 15 minutes total. Thread each piece onto a bamboo skewer and arrange the skewers on individual plates.
