(Recipe by Julieann Hartley, Nurtritional Therapy Practitioner)
1 lb. ground lamb
1⁄2 cup onion, minced
3 garlic cloves, minced
3 quarter-sized slices of ginger
4 sprigs of mint
2 sprigs of cilantro
Zest of one lemon
Juice of one lemon
1⁄2 tsp. ground pepper
1⁄4 tsp. garam masala
1⁄2 tsp. baking soda
1⁄2 tsp. celtic sea salt or pink himalyan sea salt 2 tbsp. honey + 2 tbsp. extra for glaze
Let lamb come to room temperature. If cooking on grill, soak skewers in water so they don’t burn. Preheat broiler. Meanwhile, chop onion, garlic, ginger, lemon zest, cilantro, mint. Toss in a large bowl, adding the salt. Next, add the lamb, honey, baking soda, garam masala and pepper. Knead the mixture with your hands for 2-5 minutes until the meat lightens in color and becomes sticky. Create 8 equal mounds and put on skewers. Roll the kebab between your hands to seal the meat.
To make the glaze, mix lemon juice and remaining honey in a bowl. Put skewers on a baking tray and put in the oven, turning and applying the glaze every 3 to 4 minutes until done. Alternatively — put on the grill, turning until done.