Sheek Kebabs with Lime and Coconut Dip
Indian lamb kebabs, inspired by a favourite from our local takeaway. We love them! And now we're going to save some money and make them at home. Easy to make, and totally AIP compliant.
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Plus, you might have noticed that I'm on a bit of a Street Food trend at the moment, what with my AIP Breakfast Sandwich, Banana and Cinnamon Fritters and my Banh Mi inspired Vietnamese Lemongrass Meatball Bowl. I just can't help it. I'm kind of obsessed.
We've found that our preferences are plainer at the Indian restaurant these days - while we'd have previously sunken our spoons into creamy curries like Tikka Masala or Korma we now choose a selection grilled meats with some white rice and veggies on the side. A bit lower carb, no dairy and insanely delicious.
And, for the Sheek kebab (there are lots of spellings, I'm using the one my takeaway uses) it's a wonder it got to India in the first place, as this article mentions - interesting dinner party conversation piece coming up: It's thought that because India was mostly vegetarian, invading Afghan armies in the 1200s brought meat kebabs, in all their different forms, to the continent on their travels, and it kind of stuck there, with the locals making them too. And I don't blame them. They're delish.
Anyway, onto this.
Minced lamb, some warm and cosy spices, sliced raw red onion (for sweetness and crunch) and a zesty little dip alongside. Coriander leaves dropped from a height, for a fresh sweetness. If you're after a thicker dip, try cooking the spinach first, cooling it under running water and then squeezing out all the liquid before blending it into the yoghurt. But I like it as it is.
Sheek Kebab with Lime and Coconut Dip
500g minced or ground lamb
1tsp ground turmeric
large pinch of ground cloves
pinch of garlic salt (about quarter of a teaspoon)
2 tbsp freshly chopped coriander/cilantro leaves
5 heaped tablespoons thick coconut yoghurt (I use CoYo)
3-4 fresh spinach leaves
1 tbsp lime juice
Extra coriander/cilantro leaves, sliced red onion and lime wedges, to serve
Put the lamb, turmeric, cloves, garlic salt and 2 tbsp chopped coriander leaves into a mixing bowl and knead the mixture until it becomes well combined and sticky. Grab a handful of the mixture and press it around a metal or wooden skewer (if using the wooden skewers, be sure to soak them first to prevent burning). Now you have a few choices. To roast them, lay them out on a baking sheet lined with foil or greaseproof paper and roast at 200ºC/400ºF/gas mark 6 for 20-25 minutes, until cooked through. You can also grill or BBQ the kebabs if you prefer, turning often to ensure even cooking.
Once the kebabs are cooked through, take them out of the oven and leave to rest for a while. Remember the skewers will still be hot to touch, so place the tray on a trivet and allow to cool down.
To make the dip, combine the yoghurt, spinach leaves and lime juice in a blender and whizz until smooth. I use a stick blender attachment on my Kenwood processor for this. Pour into a serving bowl.
Serve the cooked lamb kebabs with the dip and the red onion, lime and coriander leaves/cilantro.
Have you seen Bethany Darwin's AIP ebook on Indian food, My Paleo/AIP Indian Adventure? It's great, with recipes from different areas of India - do have a look here if you're missing curries and meals like this one! For general advice on using spices in your AIP dishes, check out my book SPICE.
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