Serves: -4-6 as entree, 6-8 as appetizer
Prep time: 45 mins – 1hr
Ingredients
1 lb ground lamb
1 lb ground beef
1/2 cup onion, finely chopped or grated
4 cloves minced garlic
1/4 cup chopped fresh parsley
1T coriander
1T paprika
1t cumin
1t tumeric
1t sumac
1t fresh ground pepper
1/4t cayenne pepper (more or less depending on how spicy you want it)
1/4t cinnamon
1/8t clove
1 egg
salt to taste
Wood or metal skewers. (if using wood skewers, soak them in water for at least 30 mins)
Procedure
1. Combine all ingredients in a bowl and mix well with your hands. Cook a small piece of meat and test it for seasoning. Adjust seasoning according to your taste. Its all about making it work for you!
2. Shape the meat into balls. Place each on a skewer and shape around the skewer into a cylinder or cigar shape.
3. I recommend grilling these. If grilling, place on a very hot, well oiled grill and cook for 4-6 minutes on each side. Cooking time depends on the thickness of your kebab as well as desired doneness. If you are using good quality meat, med rare is best. If grilling is not an option, cook in your ovens broiler on a rack over a sheet tray.
Note: The yield depends on how much meat you use per skewer.
sue-fflé 