Mix a pound of ground lamb (or ground beef) with finely diced leeks (or onions), 2 tablespoons softened butter, chopped garlic, smoked paprika (I’m addicted to this stuff), chopped fresh rosemary, chopped fresh mint. Form the meat mixture around a metal kebab skewer, about as thick as your big toe. I cooked them on a hot cast iron grill pan, but I’m sure they’d be better on a grill, turning frequently until cooked on all sides. I served it on a whole wheat tortilla, with a little salad mix, some chopped red onion, and mayonnaise, but yogurt and pita bread is much more traditional.

Author: Dave | Tags: grill, lamb, middle eastern

This entry was posted on Tuesday, April 1st, 2008 at 4:32 PM and is filed under recipes.