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Adrienne's Seekh Kebab

  • Yield: 4 to 6 servings


  • 1 pound minced lamb
  • 2 tablespoons falafel mix
  • 1 medium-size onion, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • One-fourth cup plain yogurt, lightly beaten
  • Skewers, square in cross section to avoid meatballs slipping off


  • Combine all the ingredients except yogurt in a mixing bowl. Mix and knead until the mixture is smooth. Form the mixture into balls or sausage shapes and thread onto the skewers. Coat the meatballs with the yogurt. Grill the meatballs until evenly browned and all pink has disappeared. Serve with rice, Indian bread and a vegetable curry.