British Virgin Islands-inspired Grilled Spiced Lamb Skewers

Ingredients

In this adaptation, the traditional Pakistani seekh kabab is infused with the vibrant flavors of the British Virgin Islands. The original recipe's spices are enhanced with Caribbean influences, such as the addition of allspice and fresh herbs like thyme and cilantro. The grilling technique remains the same, ensuring the sought-after charred exterior while preserving the tenderness of the meat. This fusion of cuisines creates a unique and exciting dish that celebrates the best of both worlds. We alse have the original recipe for Seekh kabab, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh thyme leaves, chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 24g (Saturated Fat: 9g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 23g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, thyme leaves, cilantro, cumin, coriander, allspice, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to ensure all the ingredients are evenly incorporated.
2. 2.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
3. 3.
   Preheat your grill to medium-high heat.
4. 4.
   Divide the lamb mixture into equal portions and shape each portion into a long, cylindrical shape around a soaked bamboo skewer.
5. 5.
   Brush the skewers with vegetable oil to prevent sticking.
6. 6.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the lamb is cooked through and nicely charred on the outside.
7. 7.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
8. 8.
   Serve the Grilled Spiced Lamb Skewers hot with a side of fresh salad or rice.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and of high quality to achieve the best flavor and texture.
• Fresh thyme and cilantro — If you can't find fresh thyme, you can substitute it with dried thyme, but use half the amount. Fresh cilantro adds a vibrant flavor, but if you're not a fan, you can omit it or substitute with fresh parsley.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• For an extra burst of flavor, squeeze some fresh lime juice over the cooked skewers before serving.
• If you prefer a milder heat, reduce or omit the cayenne pepper.
• These skewers can also be cooked on a stovetop grill pan or in the oven under the broiler if a grill is not available.
• Serve the skewers with a cooling yogurt dip or a tangy tamarind chutney for added flavor.

Serving advice

Serve the Grilled Spiced Lamb Skewers as a main course alongside a fresh salad or steamed rice. You can also wrap them in warm flatbreads with some sliced onions, tomatoes, and a drizzle of mint yogurt sauce for a delicious and satisfying meal.

Presentation advice

Arrange the Grilled Spiced Lamb Skewers on a platter, garnished with fresh cilantro leaves and wedges of lime for a vibrant and appetizing presentation. Serve them with colorful side dishes and condiments to create an enticing spread.