1 pound ground lamb, turkey, chicken or beef
1/2 cup ground blanched almonds
1/2 cup finely chopped red onion
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon ground cumin
3/4 teaspoon black peppercorns, ground
2 tablespoons chopped fresh cilantro
5 medium garlic cloves, finely chopped
Total: 40 min
1.Heat coals or gas grill for direct heat. Mix all ingredients except chutney in large bowl.
2.Divide lamb mixture into 12 equal parts. Shape each part around each of twelve 6- to 8-inch bamboo or metal skewers, pressing the mixture with your hands to cover half the length of the skewer.
3.Cover and grill kabobs 4 to 5 inches from medium heat 13 to 15 minutes, turning skewers occasionally to ensure even browning, until lamb is no longer pink in center.
4.Serve kabobs as is or with chutney.
Broiling Directions: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 2 to 3 inches from heat 13 to 15 minutes, turning skewers occasionally to ensure even browning, until lamb is no longer pink in center.