Lamb Kebabs
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Serves 4-6
- 1 pound ground lamb
- 2 Roma tomatoes, seeded and diced
- 1 jalapeño or serrano pepper, seeded and finely diced
- 1 medium onion diced
- 3 cloves of garlic, minced
- 1 bunch flat leaf parsley, finely chopped
- 1 tablespoon butter
- 1 teaspoon ground corriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Heat a sauce pan with butter and sauté the onion and garlic until translucent. Don’t forget to season it with salt and pepper early. Remove from heat and let it cool.
- Meanwhile, combine the lamb, tomatoes, jalapeno, parsley and spices in a bowl and mix with your hands.
- Add the cooled onion and garlic mixture to the bowl and combine well.
- Form into sausage-like shapes on metal skewers and return them to the fridge for at least an hour.
- Grill to perfection turning occasionally on hot grill.
- Serve with a squeeze of lemon, a mint-yogurt-cucumber dipping sauce or over a fragrant cous cous. Otherwise, place in a hoagie roll with a smidge of harissa for a real treat.
- This recipe was entered in the contest for Your Best Spring Lamb
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