Baked Lamb Kabobs with Roasted Vegetables

 These baked lamb kabobs are flavorful, aromatic, and easy to prepare. Ground lamb is seasoned with ginger, garlic, green chili, herbs, and korma masala, then baked over a bed of roasted vegetables for a wholesome, oven-finished meal. Serve with warm lavash for a simple yet satisfying dinner.

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Ingredients

For the Lamb

• ½ lb ground lamb

• 1 tbsp ginger–garlic–green chili paste

• Salt, to taste

• 1 tbsp Shaan Korma masala

• 3 tbsp chopped cilantro

• 2 tbsp chopped dill leaves

For the Roasted Vegetables

• 2 small golden beets, cut into wedges

• 1 purple potato, cut into wedges

• 1 Japanese eggplant, cut into strips

• 1 red onion, cut into wedges

• 2 poblano peppers, cut into quarters

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 tbsp Shaan Korma masala

To Serve

• Lavash bread

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Instructions

1. Prepare the lamb mixture
   In a bowl, combine ground lamb, ginger–garlic–green chili paste, salt, Shaan Korma masala, chopped cilantro, and dill. Mix well and set aside.

2. Season the vegetables
   Place the beet wedges, potato wedges, eggplant strips, onion wedges, and poblano quarters in a bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss with 1 tbsp Shaan Korma masala until evenly coated.

3. Roast the vegetables
   Line a baking sheet with parchment paper. Spread the vegetables evenly in a single layer.
   Roast in a preheated oven at 400°F (200°C) for 15 minutes.

4. Add the lamb kabobs
   Remove the tray from the oven. Shape the seasoned lamb into small balls or oval kabobs and place them on top of the partially roasted vegetables.

5. Finish baking
   Return the tray to the oven and bake for another 20 minutes, or until the lamb is fully cooked and slightly browned.

6. Remove from the oven and let rest for a few minutes before serving.

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Serving Suggestion

Serve warm with lavash bread. You can also add yogurt sauce or a simple salad on the side