Ingredients

• 1.5 lbs. Minced lamb
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped green onions
• 2 tablespoons finely minced dill weed
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 3 fresh red chilies, minced
• 1/2 teaspoon turmeric
• 1 teaspoon roughly crushed black pepper
• 1 egg
• 1 tablespoon flour
• Salt to taste
• Bamboo skewers (pre-soaked in cold water for 30 min.)
• Melted butter for basting

Instructions

Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors.

In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take 1/2 cup of lamb mixture on palm, and mold into 3-in. long sausage. Insert a pre-soaked skewer through the sausage. Repeat with the remaining lamb mixture. Generously brush all lamb sausages with melted butter. Grill the sausages, occasionally turning and basting with butter until cooked through, about 10 min.

Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and tomato-cucumber salad. Goes well with chili-cilantro chutney.

Submitted by: Tulsi Regmi