- Garlic 4 cloves , minced
- Salt 1 teaspoon • 1 kcal
- Lamb 1-pound ground
- Onion 3 tablespoons grated
- Parsley 3 tablespoons chopped fresh
- Coriander 1 tablespoon ground
- Cumin 1 teaspoon ground
- Cinnamon 1/2 tablespoon ground
- Allspice 1/2 teaspoon ground
- Cayenne pepper 1/4 teaspoon
- Ginger 1/4 teaspoon ground
- Black pepper 1/4 teaspoon ground
- Bamboo or metal skewers
These fragrant kebabs contain succulent ground lamb, garlic, onion, parsley and six different spices. They are quick and easy to make, and you can choose to swap the lamb for ground beef instead.
It’s a case of mixing up the ingredients, popping the kebabs onto skewers, and cooking over a griddle pan until they are done to your liking. Serve on a bed of pilau rice, or stuff into flatbreads with tomatoes, lettuce, and a drizzle of plain yogurt.
Mash the garlic into a paste with the salt and a splash of water, using a mortar and pestle. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper.
Combine in a mixing bowl until well mixed through the meat. Form the mixture into balls and place each ball around the tip of a skewer.
I put 2 balls on each skewer as I was using metal ones. Flatten the meatballs into a 2-inch oval then repeat with the remaining skewers.
Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Alternatively, you can preheat a cast-iron grill pan on your stovetop (which is what I did) and cook the kebabs on that.
Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to how you prefer it.
It takes about 6 minutes for medium, and 9-10 minutes for more well-done, but it depends on how large and thick the kebabs are.