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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour. | 2. Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn. | 3. Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder. | 4. Mix the powder with the salt and chili powder until well combined. | 5. Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil. | 6. Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
lamb	2	lbs	boneless cut	2422.224	0.0	153.1354	195.8645
cumin seed	3	tablespoons		67.5	7.9632	3.2058	4.0086
coriander seed	3	tablespoons		44.7	8.2485	1.8555	2.6655
salt	1	teaspoon		-	-	-	-
red chili powder	1	teaspoon		-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.