Brochettes De Kefta - ground lamb kebabs
Appetizer or main course
2 pounds lamb, finely ground
2 onions, grated
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped cilantro
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
Salt and pepper
1/4 teaspoon ground chili pepper (optional)
YIELD: Serves 8
COURSE: Lamb and Mutton
- Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty. Wet your hands and divide the meat into 32 egg-sized lumps. Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes.
Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly. Serve at once with bread.
Variations: • For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.
• When serving, drizzle 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2-1 lemon over the brochettes.