This kebab is a beautiful and aromatic blend of lamb, beef, herbs and spices. And, it’s easy to prepare in advance, freeze and grill as needed. In fact, I recommend freezing them so that the meat sticks well to the skewer. Fair warning though – our first “test batch” of these kebabs were gobbled up in no time flat. I hope you enjoy this recipe as much as we did!
1 pound ground beef
1 pound ground lamb
6 cloves garlic, finely minced
½ onion, grated
½ cup fresh chopped parsley
¼ cup fresh chopped cilantro
1 teaspoon freshly ground coriander
½ teaspoon freshly ground cumin
1 ½ teaspoon kosher salt
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
½ teaspoon freshly cracked black pepper
½ teaspoon paprika
¾ bread crumbs
Soak 20 bamboo skewers in water. Combine all ingredients until well combined. Weigh out in 2 ounce portions. Line a baking sheet with waxed paper. Using your hands, form each portion of meat mixture around skewers to form sort of a sausage shape and place on baking sheet. Freeze baking sheet. Once kebabs are frozen, either transfer kebabs to gallon sized Ziploc bags for future use, or heat grill to high heat.
Once coals are hot, move to one side of the grill and line grate with aluminum foil. Cook around 8 minutes per side. My husband liked to use the “magic spray” as they cook, which imparts a beautiful lemon/herb flavor.
Serve hot with some saffron rice or fresh pita with tzatziki sauce.
Reblogged this on The Halau.
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