Brochettes

• 1 lb ground lamb
• 1 tbsp kosher salt
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp madras curry powder
• 1 tsp chili flakes
• 1 tbsp sesame oil
• ¼ cup chopped cilantro
• 2 tbsp chopped mint leaves
• ⅓ cup fresh breadcrumbs
• 1 egg
• 1 clove garlic, grated
• 4-5 sprigs fresh marjoram
• 2 tbsp olive oil

Yogurt Sauce

• 1 cup plain yogurt
• 1 clove garlic, grated
• pinch of coriander
• pinch of cumin
• 1 tsp sesame oil
• 1 tsp chili flakes
• ¼ cup cucumber, finely diced
• 1 stalk green onion, sliced
• 1 tbsp chopped mint leaves
• 1 tbsp chopped cilantro stems
• 1 tbsp rice wine vinegar
• pinch of kosher salt

Optional Serving Suggestions

• sliced green onions (scallions)
• thinly-sliced cucumber
• cilantro leaves
• 2-3 charred jalapeño peppers

Special Equipment

• large sauté pan
• microplane/zester
• cocktail picks or small skewers

Prepare Brochettes

1. Combine all brochette ingredients, except for marjoram and oil for cooking, together in a large bowl. Mix well to incorporate egg and breadcrumbs (you can do this by hand or in a mixer)
2. Hand-shape mixture into meatball shapes
3. Heat olive oil in large sauté pan over medium-high heat
4. Add meatballs, sprigs of marjoram (and jalapeños, if using). Cook in batches. Do not overcrowd the pan. (Jalapeños can be cooked until charred, then sliced and set aside for plating if using which is optional)
5. Cook meatballs 10-12 minutes, turning constantly to get even browning. (Alternatively, bake in preheated 350º oven for 20-25 minutes or grill on medium-high 10 minutes, rotating every 2-3 minutes, until tender)

Make Yogurt Sauce & Plate

1. Whisk or stir all sauce ingredients together in a medium bowl
2. For serving, spoon sauce onto plate, place meatballs atop. Skewer with cocktail picks, garnish as desired and serve