Minced [Ground] Lamb kebabs (Kabab Massalam)

Minced [Ground] Lamb kebabs (Kabab Massalam)

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These spicy cigar-shaped kebabs are popular all over India. The thick wooden skewers traditionally used for kebabs in India should be used in this dish—the mixture adheres to it better than it would to a metal skewer. Serve on a bed of rice, or over bread as in the picture overleaf and a selection of chutneys.
Servings: 4
Calories: 556


  • 3 Garlic cloves crushed
  • piece Fresh root ginger peeled 4 cm (1 1/2 in) and finely chopped
  • 2 Green chillis finely chopped
  • 1 Medium onion chopped
  • 2 Tbs Chopped coriander leaves
  • 3 Tbs Yogurt
  • 1/2 tsp Turmeric
  • 1 Tbs Lemon juice
  • 1 tsp Salt
  • 1/2 oz Fresh breadcrumbs
  • 1 1/2 lb Minced ground lamb
  • 1 oz Butter melted
  • 2 Lemons quartered


  • Combine all the ingredients, except the melted butter and lemons, in a large bowl. Using your hands, lightly knead until the ingredients are blended and the mixture is stiff. Cover and set aside to 'rest' for 30 minutes.
  • Preheat the grill (broiler) to high. Lightly grease 12 skewers with a little of the melted butter. With dampened hands, remove small pieces of the meat mixture and shape them into cigar shapes around the skewers, two to a skewer.
  • Lay the skewers on the lined grill (broiler) pan and brush them with about half the remaining melted butter. Grill (broil) the kebabs for 5 minutes. Turn, then brush with the remaining melted butter and grill (broil) for a further 5 minutes, or until the kebabs are cooked through.
  • Arrange the skewers on a warmed serving dish and garnish with the lemon quarters. Serve at once.
Calories: 556 kcal
Carbohydrates: 14 g
Protein: 31 g
Fat: 43g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 140 mg
Sodium: 831 mg
Potassium: 648 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 230 IU
Vitamin C: 38 mg
Calcium: 69 mg
Iron: 2 mg
Cuisine Indian
Ingredients Lamb
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