Seekh Kebabs

KEBABS:

• • 2 pounds (900 g) ground lamb
  • ¾ cup (135 g) finely chopped onion
  • ½ cup (8 g) cilantro leaves, chopped
  • 2 cloves of garlic, minced
  • Juice of 1 lime
  • 1 teaspoon chopped ginger
  • 1½ teaspoons salt
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 7 to 8 sword skewers
  • ¼ cup (60 ml) vegetable oil

FOR SERVING:

• • Naan bread
  • Raita
  • Sliced onions
  • Chopped cilantro

INSTRUCTIONS:

1. Place the finely chopped onion into a cheesecloth or several layers of paper towel. Squeeze out all excess moisture.
2. Combine the onion with the ground lamb, cilantro, garlic, lime juice, ginger, salt, garam masala, coriander, black pepper, and cayenne pepper. Gently combine. Cover the bowl with plastic wrap and place in the refrigerator for 2 to 3 hours.
3. Form the lamb into oblong kebabs (so it looks like a large sausage) around the sword skewers. Each kebab should be about 6 to 8 inches (15 to 20 cm) long. Make sure that the meat is packed tightly around the skewer and that there is at least 1 inch (2.5 cm) of exposed metal on the end. Brush the surface with oil and return the uncooked kebabs into the refrigerator for 30 more minutes.
4. Preheat the grill for medium-high to high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Place the seekh kebabs onto the grill. Leave the lid up and cook one side for 6 to 7 minutes, turn, and continue cooking for an additional 6 to 7 minutes until the internal temperature of the kebabs reaches 160°F (71°C).
6. Once cooked, remove the kebabs from the grill. Remove the meat from the skewers and serve on warmed naan bread with raita, sliced onion, and chopped cilantro leaves.