Greek Lamb Kebabs

Greek Lamb Kebabs

AuthorJulie

1 lb. ground lamb or lean ground beef (or half and half)
1 small onion, peeled and grated
1/2 cup soft bread crumbs (about 1 slice of bread), bulgur or couscous
1/2 cup crumbled feta (optional)
4 cloves garlic, crushed
1 large egg
2-4 Tbsp. currants or chopped raisins
1 Tbsp. grated fresh ginger
1 tsp. cumin
1/4 tsp. ground cinnamon
1/4 tsp. salt
olive or canola oil, for brushing

1

Preheat oven to 400° F. Soak some bamboo skewers in water for at least 10 minutes to prevent them from burning when you cook the kebabs.

2

Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers. Place on a rimmed cookie sheet, brush with olive oil and roast, turning often, until cooked through.

3

Makes 12 kebabs.

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Ingredients

 1 lb. ground lamb or lean ground beef (or half and half)
 1 small onion, peeled and grated
 1/2 cup soft bread crumbs (about 1 slice of bread), bulgur or couscous
 1/2 cup crumbled feta (optional)
 4 cloves garlic, crushed
 1 large egg
 2-4 Tbsp. currants or chopped raisins
 1 Tbsp. grated fresh ginger
 1 tsp. cumin
 1/4 tsp. ground cinnamon
 1/4 tsp. salt
 olive or canola oil, for brushing

Directions

1

Preheat oven to 400° F. Soak some bamboo skewers in water for at least 10 minutes to prevent them from burning when you cook the kebabs.

2

Combine all the ingredients in a large bowl. Shape handfuls of the meat mixture into flattened sausages about 3” long around the ends of the skewers. Place on a rimmed cookie sheet, brush with olive oil and roast, turning often, until cooked through.

3

Makes 12 kebabs.

Greek Lamb Kebabs
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