Ground Lamb Kebobs (or Ground Beef Kebobs)
- Preparation time: 10 minutes
- Refrigeration time: 30 minutes to 2 hours
- Grilling time: 6 minutes
Ingredients
Kebob Ingredients:
- 1 pound ground lamb or ground beef
- 2 to 3 cloves garlic, minced
- Zest of 1 lemon
- ½ teaspoon salt
- ¼ of a small onion; finely chopped
- 1½ teaspoons finely chopped mint
- ½ teaspoon garam masala
- ¼ teaspoon paprika
- 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
- ¼ teaspoon ground black pepper
- ½ teaspoon baking soda
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
Condiments:
Instructions
-
If you are using bamboo skewers you will need to soak them in water for at least 30 minutes before grilling to prevent them from charring.
- Mix all ingredients together in a large bowl.
- Roll meat into eight cylinder shaped logs, each log should be approximately 4 to 6-inches long
- Lightly oil a rectangular baking dish.
- Thread each log onto a skewer. The easiest way to do this is to imbed the skewer in the meat.
- Taper the ends to make it easy to remove from skewer.
- Place lamb kebobs in baking dish. Turn once to coat with oil.
- Refrigerate kebobs for at least 30 minutes or up to 2 hours.
- Preheat grill to medium heat. If you have a temperature gauge try to keep the grill between 400° and 450°.
- Brush the top side of the kebobs with a coating of vegetable oil.
- Place skewers oiled side down on grill and cook for 3 minutes.
- Before turning, brush the top of the kebobs with a light coating of vegetable oil.
- Run a metal pancake turner under each skewer, gently turn over with freshly oiled side down.
- Cook for another 3 minutes.
- Serve.
Comments
Serves 4 to 6.Serve over Middle Eastern steamed rice with Middle Eastern tomato sauce and Middle Eastern yogurt sauce.
Roasted Cauliflower and Naan bread are a great accompaniments to this meal.
If you are using bamboo skewers you will need to soak them in water for at least 30 minutes before grilling to prevent them from charring.