Gulab Seekh Kebab (Rose Lamb Kebabs)

We decided to do up a big Indian dinner on labour day weekend and share it with TM. She made an incredible fish curry with coconut milk sauce and we made cucumber raita, paav bhajee, and these delicious lamb kebabs. Then we just put on a pot of rice to cook while we chatted and finished up the cooking. It made for a wonderful end-of-summer get-together.

Gulab Seekh Kebab

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 450g ground lamb
• 1/4 c. fresh mint leaves, chopped
• 1/4-1/2 tsp. cayenne powder
• 6-8 cloves garlic, minced
• 3 scallions, minced
• 1 tsp. Kashmiri garam masala
• 1 tsp. coarse sea salt, divided
• vegetable oil
• 1 c. half-and-half or table (10-18%) cream
• 1/4 c. dried rose petals
• 1/4 tsp. saffron threads

Directions

1. If you'll be using bamboo skewers, soak them in some water first.
2. Combine lamb, mint, cayenne, garlic, scallions, 1/2 tsp. of the garam masala, and 3/4 tsp. salt and mix well. Cover and keep chilled until ready to use.
3. Scoop up a handful of the meat mixture¹ and shape it into a ball. Impale the ball on a skewer and spread it out to cover most of the length of the skewer, pressing tightly.
4. Repeat above process with remaining meat.
5. Preheat your grill or broiler. (I recommend a charcoal grill if possible.)
6. Grease you grill (or the kebabs) with a bit of vegetable oil.
7. Grill the lamb over direct heat, turning frequently, until cooked through (6-10 minutes).
8. Once the meat is cooked, transfer it to a serving platter.
9. Combine the half-and-half, rose petals, saffron, remaining 1/2 tsp. of garam masala, and remaining 1/4 tsp. of salt and bring to a boil over medium heat.
10. Reduce heat to medium-low and simmer, uncovered, stirring occasionally until slightly thickened (2-3 minutes).
11. Pour the sauce over the cooked lamb and serve.

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¹ Iyer says the recipe should make 8 skewers, but that entirely depends on the size of your skewers. We made lots of little ones rather than a few big ones. ^Back

This recipe was a hit with everyone, but especially symbol, who declared it a personal favourite.

Jerk Chicken Burger with Charred Pineapple

Hello Fresh

Ingredients

• 2-3 large sweet potatoes
• 2 tsp + 4 tsp jerk seasoning, divided
• corn oil
  
• ½ C mayonnaise
  
• Zest and juice of 1 lime
• 2 green onions, minced
  
• 4 chicken breasts (or 8 chicken thighs)
• 4 burger buns
• 400g pineapple, chunked (or 4 pineapple rings)
  
• 1 large tomato, sliced
  

Directions

1. Cut sweet potatoes into wedges.
2. Toss with 2 tbsp oil and 2 tsp jerk seasoning.
3. Bake at 450°F for 20-25 minutes.
4. Whisk together mayo, lime juice, lime zest, and green onions. Season with black pepper.
   
5. Season chicken with remaining jerk seasoning.
   
6. Heat 1 tbsp oil over medium-high heat in a large skillet.
7. Add pineapple and cook, turning occasionally, until browned, 5-6 minutes. Remove and buffer pineapple.
8. Reduce heat to medium and add another 1 tbsp oil and chicken.
9. Cook until golden brown and cooked through.
10. Toast buns. Spread with mayo, then top with tomato, chicken, and pineapple.
11. Serve with remaining mayo on the side to dip sweet potato wedges into.