My Kitchen Moovement
March 23, 2010
Roma tomatoes, seeded and diced
jalapeño or serrano pepper, seeded and finely diced
medium onion diced
cloves of garlic, minced
flat leaf parsley, finely chopped
In This Recipe
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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.
Your Best Spring Lamb
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