INGREDIENTS
- 1 lb ground lamb
- 1/2 onion, grated
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- Salt and pepper, to taste
- Skewers (soaked if wooden)
DIRECTIONS
In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, cayenne, parsley, and mint. Season generously with salt and pepper and mix until well combined — don't overwork it.
Divide the mixture into 6-8 portions and mold each around a skewer into a long oval shape, pressing firmly so it holds together.
Grill over medium-high heat for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
Serve with warm pita, tzatziki, and a simple tomato and cucumber salad.
Note: USDA recommends ground lamb be cooked to an internal temperature of 160°F.
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