- 2 tablespoons butter
- 2 tablespoons minced onion
- 1 tablespoon minced fresh cilantro
- 1 teaspoon ground cumin
- ¾ cup plain yogurt
- 1/8 teaspoon ground dried ginger
- 1/8 teaspoon cayenne
- Salt to taste
- 1 to 2 tablespoons fresh lemon juice
- ¾ pound lean (not extra-lean) ground beef
- ¾ pound ground lamb or additional beef
- 1 egg
- ½ medium onion, minced
- 1/3 cup minced fresh cilantro
- 3 tablespoons plain yogurt
- 8 thin ginger snap cookies, crushed
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne
- Big pinch of saffron threads, crumbled
- 24 bamboo skewers, soaked in water
- Make the dipping sauce up to 1 day before forming and cooking the skewers. In a small skillet, warm the butter over medium heat and add the onion. Sauté the onion for several minutes until softened. Scrape the onion into a small bowl and stir in the remaining sauce ingredients, adding as much lemon juice as you wish for a tangy but not sour flavor. Cover and refrigerate. Add a little water to the sauce later if it thickens too much for dipping.
- Bring your smoker to its appropriate cooking temperature.
- In a large bowl, combine all the meatball ingredients and mix well. Form the mixture into ½- to ¾-inch meatballs. Thread four to five meatballs on each skewer.
- Transfer the skewers to the smoker. Smoke until the meat is cooked through, about 20 to 30 minutes at a temperature of 225° F to 250° F.
- Serve hot with the chilled dipping sauce.