Mediterranean 15 min

Lamb Kebabs

Name: Lamb Kebabs
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs ground lamb; 1 small yellow onion, grated; 4 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 2 teaspoons cumin; 1 teaspoon coriander; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne; Salt and black pepper; Metal skewers; Pita, tzatziki, and sliced vegetables for serving

high-proteingluten-freepaleo

Ingredientsfor 2

390

Cal

34g

Protein

Carbs

26g

Fat

11.5 lbs ground lamb
21 small yellow onion, grated
34 cloves garlic, minced
41/4 cup fresh parsley, finely chopped
52 teaspoons cumin
61 teaspoon coriander
71/2 teaspoon cinnamon
81/2 teaspoon allspice
91/2 teaspoon smoked paprika
101/4 teaspoon cayenne
11Salt and black pepper
12Metal skewers
13Pita, tzatziki, and sliced vegetables for serving

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Instructions

1
Grate the onion and squeeze out all excess moisture in a towel — this is critical. Wet onion will prevent the kebab from binding and adhering to the skewer. Combine with ground lamb, garlic, parsley, and all spices. Mix vigorously by hand for 2 minutes until the mixture becomes sticky and paste-like.
2
Refrigerate the mixture for 30 minutes — cold fat holds better. Wet your hands and take a large handful of mixture (about 4 oz). Thread a flat metal skewer through the center and press the meat around it, shaping into a long, even cylinder about 1 inch thick. Squeeze firmly to eliminate air pockets.
3
Heat a grill or cast-iron grill pan over high heat. Grill kebabs for 3–4 minutes per side (rotating 90° twice) until charred on the outside and cooked to 155°F inside. The meat should still be slightly juicy. Serve with warm pita, tzatziki, sliced tomatoes, and pickled red onions.