Grilled Lamb Meatball Skewers
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the skewers
- 1 slice day-old white bread (crust removed)
- 3.333 cups minced lamb
- 1 clove garlic cloves (finely chopped)
- 4 onions (1 chopped, 3 in wedges)
- 1 red chili pepper (slit open, deseeded and chopped)
- 1 Tbsp Oil
- 1 egg
- ½ tsp ground Cumin
- ½ tsp ground cilantro
- 8 metal or wooden Skewer
- Oil (for the barbecue)
- For the tomato sauce
- 1 Tbsp olive oil
- 1 clove garlic cloves (finely chopped)
- 1 pc freshly grated ginger (walnut-sized, finely chopped)
- 1 onion (finely chopped)
- 1 Tbsp brown sugar
- 3 Tbsps Lime juice
- 1 ¼ cups chopped Tomatoes
- ⅜ cup vegetable stock
- 4 cilantro finely chopped (reserve a few leaves to garnish)
Preparation steps
1.
For the skewers: soften the bread in water for 3 minutes. Mix the mince in a large bowl with the garlic, onion and chile pepper. Squeeze the water out of the bread and add the bread to the bowl. Knead in the egg with the cumin and coriander. Season generously with salt and ground pepper.
2.
Moisten your hands and shape the mince to small balls. Thread the meatballs and the onion wedges alternately onto skewers.
3.
Heat the barbecue. Oil the barbecue rack and lay the skewers on it. Grill for 12-15 minutes, turning once, until the meatballs are done and the onion wedges are still slightly crunchy.
4.
For the tomato sauce: Heat the oil in a pan and fry the garlic, ginger and onion over a low to medium heat for 3 minutes. Sprinkle on the sugar and let caramelise slightly. Pour on the lime juice.
5.
Add the canned tomatoes and the broth. Cook over a medium heat until the tomato sauce has reduced slightly. Just before the sauce is done, stir in the chopped coriander and season with salt and pepper.
6.
Serve the skewers with the tomato sauce, garnished with the reserved coriander leaves.
