Happy Food on a Stick Day! In honour of this beloved holiday (honestly, who comes up with these? and to what panel do they apply for approval?) we did all sorts of food on a stick this morning at CBC. The favourite were the lamb kebabs. (OK, the bacon wrapped peroghies on a stick were probably the favourite, but the lamb was well-received too.)
I made sure there was some left over. These are really just a meatball mixture made with ground lamb instead of beef (although you could use beef, or half and half) and spiced with cumin, garlic, ginger, cinnamon, with currants and crumbled feta stirred in. You could turn it into meatballs if you like, or take a small handful and shape it into a sort of log around a bamboo skewer. Grill them, broil them, or cook them in a skillet in a little olive oil – awkward, but the only option when you’re working on a hot plate set on a file cabinet outside a studio.
Either way, they’re perfect to dip into garlicky tzatziki, or to stuff a pita along with chopped tomato, cucumber, purple onion, and a big glop of tzatziki.