Habanero Mint Meat Kebabs
HABANERO MINT MEAT KEBABS
Not for the faint-hearted but for the heat-seeker, these spicy kebabs, my adaptation of Moroccan kebabs are the perfect accompaniment to cocktails or a crisp dry white wine, like Viognier.
Ingredients:
2 lb ground meat (Lamb or Beef, or combined)
6 tbsp Onion powder
2 tbsp Garlic powder
½ tsp ground Ginger
2 tsp ground Cumin
2 tbsp ground Coriander
1 tbsp ground Cinnamon
1 tsp ground Allspice
2 tsp kosher salt
½ tsp cayenne pepper
½ tsp ground black pepper
1 Habanero chilli (seeded and chopped)
Steps:
Soak bamboo skewers in water for 1 hour.
*WEAR GLOVES WHEN DEALING WITH HABANERO OR OTHER SPICY PEPPERS!
In a large non-reactive bowl, mix all the ingredients well, kneading with your hands.
*(using only dry ingredients keeps the kebabs dry and therefore less likely to fall off skewers).
Form the mix into 1” balls.
Thread meatballs into skewer and flatten into an oval shape.
Turn on grill to medium high (350* F)
Grill on raised rack, covered, turning every 2-3 minutes for a total of 6-8 minutes for medium and 8-10 minutes for well done.
Serve with warm Pita bread or Nan.