Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Bloom 0.25 grams of saffron threads in 2 tablespoons of warm water and let it steep for 15 minutes to release its color and aroma.

2. 2

   Finely mince 1 small red onion, 3 cloves of garlic, 1-inch piece of ginger, and 0.25 cup of fresh cilantro leaves, then place them into a large mixing bowl.

3. 3

   Add 1 pound of ground lamb, 2 tablespoons of thick Greek yogurt, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of garam masala, 0.5 teaspoon of paprika, 1 teaspoon of salt, 0.25 teaspoon of black pepper, and the steeped saffron mixture to the bowl.

4. 4

   Thoroughly mix all the ingredients with your hands for approximately 5 minutes until the mixture is well combined, slightly sticky, and uniformly colored.

5. 5

   Divide the lamb mixture into 4 equal portions and firmly shape each portion around a metal skewer into an elongated cylindrical kebab, ensuring a tight and even distribution.

6. 6

   Preheat a tandoor oven to a very high temperature of 500-600°F (260-315°C); alternatively, preheat a conventional oven with a baking steel or stone to 500°F (260°C) for at least 30 minutes.

7. 7

   Carefully place the shaped kebabs directly into the preheated tandoor or onto the hot baking steel/stone in the conventional oven, cooking for 8-12 minutes, turning them halfway through, until they are golden brown and cooked completely.

8. 8

   Brush the hot, cooked kebabs with 1 tablespoon of melted ghee before serving them immediately with fresh lemon wedges for a vibrant finish.