Ingredients
28
28 servings
- •4 cloves garlic, minced
- •1 teaspoon kosher salt
- •1 pound ground lamb
- •3 tablespoons grated onion
- •3 tablespoons chopped fresh parsley
- •1 tablespoon ground coriander
- •1 teaspoon ground cumin
- •0.5 tablespoon ground cinnamon
- •0.5 teaspoon ground allspice
- •0.25 teaspoon cayenne pepper
- •0.25 teaspoon ground ginger
- •0.25 teaspoon ground black pepper
- •28 bamboo skewers, soaked in water for 30 minutes
Instructions
- Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
- Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
- Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
- Serve hot and enjoy!
Nutritional Facts
Per 28 servings
- Calories: 35
- Carbohydrate: 1g
- Fat: 2g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
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