Grilled Spiced Lamb Kebabs

1. Toast the spices

Toast the black peppercorns, coriander seeds, cumin seeds, and cloves in a dry skillet over medium heat for about a minute until they release a fragrant aroma. Transfer the spices to a spice grinder along with the bay leaves and grind to a fine powder.

2. Prepare the aromatic paste

Place the paprika, cayenne, kosher salt, and amchur powder in a food processor. Add the roughly chopped red onion, fresh cilantro leaves, garlic, ginger, chilies, and sugar. Process the mixture for about 30 seconds until it forms a coarse paste. Transfer the paste to a heavy-duty paper towel or cheesecloth and squeeze out the excess liquid. The mixture should be dry enough to crumble.

3. Mix the meat and spices

Combine the ground lamb or beef with the spice and aromatic blend in a large mixing bowl. Massage the mixture with your hands for about 4 minutes until it becomes homogeneous and slightly tacky. Let the mixture rest in the refrigerator for several hours or up to a day.

4. Form the kebabs

When ready to cook, divide the meat mixture into portions and roll each portion into a log about 6 inches long and 0.75 inches wide. Thread these logs onto metal or pre-soaked bamboo skewers.

5. Grill the kebabs

Preheat your charcoal or gas grill. For a charcoal grill, let it heat for about 5 minutes. For a gas grill, preheat for around 10 minutes. Place the kebabs on the cooler side of the grill and cook for about 5 minutes, then move them to the hotter side to finish cooking for a few minutes longer.

6. Serve the kebabs

Once cooked, transfer the kebabs to a serving platter. Serve them with shredded cabbage or Spicy Cabbage and Red Onion Slaw, along with sliced cucumbers, bite-sized pieces of tomatoes, and lime wedges.