Description
These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.
Ingredients
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound ground lamb
- 3 tablespoons grated onion
- 3 tablespoons chopped fresh parsley
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 28 bamboo skewers, soaked in water for 30 minutes
Instructions
- Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix garlic into lamb with onion
- parsley
- coriander
- cumin
- cinnamon
- allspice
- cayenne pepper
- ginger
- and pepper in a mixing bowl until well blended. Form mixture into 28 balls. Form each ball around the tip of a skewer
- flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet
- cover
- and refrigerate for at least 30 minutes
- or up to 12 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook skewers on the preheated grill
- turning occasionally
- until browned and cooked through
- about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
Prep Time: 45 mins
Cook Time: 5 mins
Total Time: 1 hr 20 mins
Servings: 28