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ground lamb yellow onion flat leaf fresh mint hanout kosher salt cumin seeds kosher salt lemon wedges
Viewed: 92 - Published at: 6 years agoIngredients
- 1 pound ground lamb, preferably from the shoulder
- 1 yellow onion, coarsely grated
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped fresh mint
- 1 teaspoon ras el hanout (see Note)
- 1 teaspoon kosher salt
- 1 tablespoon cumin seeds
- 2 tablespoons kosher salt
- 4 lemon wedges for serving
Method
- Put the lamb, onion, parsley, mint, ras el hanout, and salt in a bowl.
- Mix with your hands until blended.
- Fry a small amount of the mixture in a nonstick skillet to taste the seasoning.
- Adjust if necessary.
- Divide the meat mixture into 8 equal portions, each weighing roughly 2 ounces.
- With lightly oiled hands, mold each portion around a 12-inch bamboo or metal skewer, forming a neat sausage shape about 6 inches long and squeezing the meat so it clings to the skewer.
- You can assemble the kebabs several hours ahead; cover and refrigerate.
- For the cumin salt: Toast the cumin seeds in a dry skillet over medium heat, shaking the skillet constantly until the seeds are fragrant and beginning to smoke.
- Pound them fine in a mortar, then stir in the salt.
- Prepare a hot charcoal fire or preheat a gas grill to high.
- Lightly oil the grill with a rag dipped in vegetable oil.
- If you are using bamboo skewers, prepare two doubled sheets of aluminum foil that you can position underneath the exposed ends of the skewers so they dont burn.
- Place the skewers on the grill so that the exposed ends rest over the foil.
- (If you are using metal skewers, you dont need to take this precaution.)
- Grill, turning as needed, until the lamb is firm to the touch, 6 to 7 minutes.
- Serve 2 skewers per person, accompanying each portion with a lemon wedge and a small ramekin of cumin salt.
- Enjoy with Cakebread Cellars Carneros Syrah or another substantial red wine.
