Paleo Goes Indian- Sheek Kebab
Last night, I hosted a curry slap up for some friends.
Indian is one of many types of regional cuisine that is VERY easy to do Paleo style!
One of the dishes I made was a ground lamb preparation called Sheek Kebab, for those of you unfamiliar with this type of glorious food from the East!
You can also make this with ground turkey if you prefer.
- Combine ground lamb with chopped onion, minced fresh garlic and ginger, some dried, ground coriander, salt free garam masala and freshly ground black pepper.
- (If you're wondering why I'm wearing gloves, it's because I'd just finished chopping up a bunch of hot chilies; getting the seeds stuck under my fingernails once was enough to keep me leery of that happening again!)
- Next- shape the meat into equal portions and roll into balls, then thread onto pre-soaked skewers:
- Preheat the oven to 400 (or grill outside) and, once the skewers are prepped and placed on a wire rack, place in oven to begin cooking:
- Cook roughly 25 minutes, flipping once halfway, and checking to make sure internal temp = 160F.
- Serve with your favorite leafy greens and perhaps some coconut raita (seen above- and recipe to follow tomorrow). You won't miss the ghee that is sometimes used in this recipe one bit!