Juicy, Savory, Grilled Kebabs
"Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe. Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender. A bonus - add a bunch of chopped kale or spinach to the kebab mix!..."
INGREDIENTS
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FOR THE KEBABS
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1 medium onion, peeled
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1 1/2 pounds ground pork, beef or lamb (or any combination)
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2 cloves garlic, finely minced
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2 teaspoons salt
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1/2 teaspoon chili powder (optional)
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16 long wooden skewers, soaked in water
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FOR THE RAITA
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2 cups plain yogurt
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1 cucumber, very small diced
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1 teaspoon minced fresh mint
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