Tandoori Shish Kabob Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


To make the hamburger:
2 slices stale bread (white)
1/8 cup whole milk
1-1/2 lbs. ground lamb
1 egg beaten
1 large red onion grated
1/8 cup cilantro chopped
2 Tbls. tandoori seasoning
1 teaspoon coriander
1 teaspoon extra hot chilli powder
1 Tbls. Lemon juice
To make the yogurt sauce:
1 cup greek yogurt
1 Tbls. lemon juice
1 tsp. extra hot Chilli powder
Combine all and refrigerate.



Start by soaking the bread with the milk in a large bowl until it has absorbed all the milk. Add the ground lamb mixture, followed by the rest of the ingredients. Combine with you hands and shape into 4 large patties. Grill for desired time. And enjoy!