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Ingredients
- 2 pounds ground lamb
- 1 onion, grated onto paper towels to adsorb excess moisture
- 2-3 garlic cloves, minced
- ½ teaspoon cinnamon
- 1 teaspoon Ras-el-Hanout
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- several grindings black pepper
- a small bunch of cilantro, finely chopped (about 3 tablespoons)
- a small bunch of flat-leaf parsley, finely chopped (about 3 tablespoons)
- veggies for skewers such as zucchini and onion
- brown rice
Directions
- Directions: Mix the ground meat with all the other ingredients; knead vigorously, until very smooth and pasty. Cover and chill in the refrigerator for 1-2 hours. Wet your hands and divide the meat into golf-ball sized balls. This will make 24-30 balls. Alternatively you can shape the meat into mini-burgers (tangerine-sized balls). Press the meat balls firmly around square-bladed skewers, and mold into a sausage-link shape. (If your meat balls are too large, they will just fall off. Trust me.) Prepare a grill for direct cooking at around 400°F. When the coals are ready, grill the kabobs for 4-5 minutes each side, turning once or twice, until browned. Be careful not to overcook or the meat may dry out. Serve immediately. To the skewers added veggies of your choice such as zucchini and onion.
- Serve with BROWN RICE.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 326 | 71% |
| Total Fat 36.2g | 45% |
| Saturated Fat 15.59g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 544mg | 23% |
| Potassium 409mg | 12% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.85g | 1% |
| Protein 27.17g | 43% |
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