Tonight's Dinner: Spiced lamb kabobs
Lamb is a great choice for dinner and, while you may serve it a variety of different ways, add some Middle Eastern flair to your spring feast with these spiced lamb kabobs.
We're right in the middle of Passover and Easter is this Sunday so, instead of ham this year, what about lamb? You could either have a grilled leg of lamb, or these delicious spiced lamb kabobs from Saveur Magazine.
What makes these kabobs so easy is that they are simply ground lamb with a few extra spices. Mix it all together, add a skewer, throw them on the grill and you've got an Easter dinner no one will expect and everyone will love.
Spiced Lamb Kabobs
- 1 1/2 pounds ground lamb
- 6 tablespoons onion, grated
- 2 tablespoons olive oil
- 4 tablespoons paprika
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons ground oregano
- 2 teaspoons fresh mint leaves, chopped
- 1 teaspoon freshly ground black pepper
- Combine lamb and onion in a large bowl and set aside. In a small skillet, heat the olive oil over a medium-high heat; add the paprika, salt, cumin, oregano, mint, and pepper; cook, stirring constantly for about 1 minute; pour the spice mixture over the ground lamb and mix thoroughly with your hands.
- Divide lamb into 4 portions and roll into a thin cylinder about 10-inches long and 1-inch thick; slide a flat metal skewer into each cylinder and press meat around skewer; transfer skewers to a plate and refrigerate for 30 minutes.
- Meanwhile, heat a grill to medium-high heat; grill the kabobs, turning once, until browned and nicely charred on the outside and medium on the inside, about 4 minutes per side; remove from grill and serve immediately.