Entree: Pakistan – Balochistan – خدی کباب ➤ Khaddi Kebab (Balochi-style spiced lamb kebabs traditionally grilled on skewers or cooked in a buried pit for a smoky finish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) ground lamb, about 20% fat
- 1 medium onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp (30 ml) plain yogurt
- 1 tbsp (15 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) Kashmiri red chili powder or paprika for color
- 1/2 tsp (2.5 ml) ground black pepper
- 1 tsp (5 ml) salt
- 1 tbsp (15 ml) ghee or vegetable oil for brushing
- 8 metal skewers or 8 wooden skewers soaked if using
- Lemon wedges and sliced onion for serving

Instructions

1. In a large bowl combine ground lamb, grated onion, minced garlic, plain yogurt, ground coriander, ground cumin, chili powder, black pepper, and salt.
2. Knead the mixture vigorously by hand for 4–6 minutes until it becomes sticky and cohesive; this helps the meat adhere to the skewers.
3. Divide the mixture into 8 equal portions and shape each portion firmly around a skewer into long, even kebabs about 1.5 inches (4 cm) thick.
4. Cover and chill the skewered kebabs 30 minutes to an hour to firm up; this prevents them from falling off the skewers while cooking.
5. Preheat a grill or charcoal brazier to medium-high heat. For traditional khaddi (pit) cooking, prepare a covered pit with hot coals and place skewers over the coals or on a rack inside the pit.
6. Grill the kebabs, turning every 2–3 minutes and brushing lightly with ghee or oil, until evenly browned and cooked through, about 10–12 minutes total depending on thickness.
7. Remove from heat and let rest 3 minutes; serve hot with lemon wedges, sliced onion, and naan or flatbread. For authentic smoky khaddi flavor, cook briefly over glowing coals or in a covered pit when possible.