Vibrant with spice, but not overpoweringly so, these kabobs are a savoury and satisfying way to start a feast. Taken from Joanne Sasvari‘s just released Vancouver Eats which is the perfect book for those who want to recreate their favourite dining experiences in their own home.

Note that you will need twelve (twelve-inch) metal skewers for this—wooden skewers aren’t sturdy enough to do the job. At My Shanti, Vij mixes the lamb with wild boar meat and serves the kabobs with coconut and mint chutneys; you could do the same if you like. He recommends serving a Cabernet Franc from France’s Loire Valley alongside.

Grilled Lamb Kabobs

Serves 6

1 Tbsp canola oil

1 large onion, puréed (about 1 cup)

1 large egg, beaten

2 lbs ground lamb

3 Tbsp finely chopped ginger

3 Tbsp finely chopped garlic

1 1/2 Tbsp finely chopped jalapeño peppers

1 1/2 tsp kosher salt

2 Tbsp paprika

1 tsp crushed red pepper

1 large egg

12 (12-inch) metal skewers

Chutney, to serve

Method

Heat oil in a heavy-bottomed frying pan over medium heat. Add onion and sauté for 8 to 10 minutes, stirring frequently, until browned. Remove from heat and transfer to a bowl. Set aside to cool for at least 15 minutes.

In a large bowl, combine lamb, ginger, garlic, jalapeño peppers, salt, paprika, crushed red pepper, sautéed onion and half the egg. (You can use the rest of the egg for another dish.) Using your hands, mix well until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes, until meat is firm enough to shape and place onto skewers.

Preheat a barbecue or cast-iron grill plate to high heat. (If you’re cooking indoors, remember to turn on the stovetop fan, since cooking the meat will emit smoke.)

Divide meat into 12 equal parts. Wrap a portion around a skewer, forming a 1- × 8-inch kabob. Repeat with the remaining portions. Place kabobs on the grill and cook for 4 to 5 minutes, turning often, until well done but not charred or blackened. Pierce the meat with a knife to be sure it’s completely cooked inside.

Using an oven mitt or a dish towel, carefully grasp the hot skewer with one hand, and with the other, use a fork or knife to push the cooked meat off the skewer. Place 2 kabobs on each plate. Serve with chutney.