Pineapple and lamb kebab December 08 2013

Yesterday, I was watching the Live Well Network, I do not have cable, so LWN is a channel that I enjoy since it has a lot of food programs. I saw one chef make this, and I figured it would be great if it was made with Indian style. This is a Seekh Kebab recipe that is just served in a convenient manner. I am suggesting baking in the oven because it is not advisable for everyone to grill in cold weather as we are in these days.


Ingredients

A few tooth picks
1 pineapple slice, chopped in 1 inch cubes (so about 15 cubes)


Kebab mixture:

1 lb ground lamb
1/2 cup chopped mint leaves
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 cup red onion, minced
1/2 cup bread crumbs
1 egg, whisked
1 teaspoon salt
1 tablespoon curry powder
1/2 teaspoon cayenne powder


Instructions

In a mixing bowl, using your hands mix the kebab mixture thoroughly and refrigerate for half an hour.
Pre-heat oven at 375 F (bake).
Spray oil on a cookie sheet and set aside.
Form meatballs of the lamb kebab mixture and place them on the cookie sheet.
Bake for 15 minutes, or until the lamb is cooked thoroughly. You can cut through one kebab and see if it is cooked from the inside (not pink), which means it is done. If not, then bake for another 5 minutes or until the kebabs are done.
Piece one pineapple chunk and insert it into the toothpick. Repeat for other chunks with remaining toothpicks.
Insert warm kebbs into the toothpicks allowing a bit of a distance between the pineapple chunks and the kebabs.
Serve immediately.