When I was at the market this week, I spotted some freshly, ground lamb. I don’t see it come around too much but when I do I pick up a pound or two for the freezer. We had guests visiting this weekend and I thought it would be a prefect time to pull out a pound and do something easy but kinda beyond the regular grilled hamburger. That’s when I was inspired to make the Lamb Kabobs.
These Lamb Kabobs are similar to a Middle Eastern Kofta but I decided I’d just do them my way instead of a traditional dish. I had four stainless steel skewers so I had to be a bit creative in making the kabobs. We grilled them on mesquite wood which gave them a nice bit of smokiness. They were moist and the outside caramelized nicely as I kept brushing them with a little bit of Avocado Oil. I served them with a side of my Cucumber & Green Onion Dip since that is what I had used as an appetizer as well as a side of grainy Dijon Mustard for dipping. My guests raved about them and wanted to have the recipe to take home with them.
Okay … ready to move on to the recipe?
- 1 lb Ground Lamb
- 1 Medium Onion, peeled and finely chopped
- 4 cloves of Roasted Garlic, minced
- 1 Organic Egg, whisked
- 1 Piece of Day Old Bread, soaked in a little milk
- 1 1/2 tea Ground Coriander
- 1 tea Ground Cumin
- 1 tea Ground Turmeric
- 1/2 tea All Spice
- 1/2 tea Red Pepper Flakes, or to taste
- Sea Salt and Cracked Black Pepper, to taste
- Butter or your oil of choice for basting
- Place all the ingredients except for the bread in a mixing bowl and mix using your hands making sure to incorporate all the ingredients
- Add the milk soaked bread by breaking up and hand mixing into the mince
- Once everything is well combine, place a palmful of mince into your hand and form a elongated meatball
- Once you have formed the meatball skewer it onto either a bamboo skewer making individual servings or on a stainless steel skewer like I show in the picture.
- You can add two or three to the stainless steel skewers
- Check your grill temperature and keep it at approximately 350 degrees turning them often while basting them with either butter or oil.
- Grill for approximately 7 minutes on each side
- Please be careful not to overcook. They will turn out very dry as the ground lamb doesn't contain a high fat content.
See you in the comments,