Makes 6–8 servings
2 pounds ground lamb
1 small onion, grated
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon ground allspice
1 teaspoon ground cloves
1½ teaspoons salt, or to taste
Freshly ground black pepper, to taste
Vegetable oil, for cooking
Thoroughly combine lamb with all the herbs and spices in a large bowl. Cover and refrigerate overnight.
Heat grill to medium-high and brush with vegetable oil. Form each portion of lamb mixture into a small sausage shape. Insert skewer lengthwise into each portion. Brush with vegetable oil and grill, turning occasionally, until just cooked through, 8–10 minutes.
Serve with rice, if desired.
NOTE: Grilling skewered ground meat can be tricky if not prepared. Make sure your grill is well-seasoned and plenty hot to prevent sticking. If sticking does occur, use a sturdy, heat-proof spatula to flip and move the skewers to keep them in one piece.… Read More