Lamb Kefta (Lebanese Lamb Kabobs)
small onion, finely chopped
cup soft bread crumbs
cloves garlic, minced
tablespoons snipped fresh parsley
tablespoon snipped fresh cilantro
teaspoons snipped fresh oregano
teaspoons snipped fresh mint
teaspoon ground cumin
teaspoon ground cinnamon
teaspoon crushed red pepper (optional)
pounds ground lamb
of a small peeled and seeded cucumber (optional)
cup plain yogurt (optional)
Thinly sliced cucumber (optional)
Salt and pepper (optional)
- Combine onion; bread crumbs; garlic; parsley; cilantro; oregano; mint; 1/2 teaspoon cumin; cinnamon; crushed red pepper, if desired; and eggs in a large mixing bowl. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.
- Place skewers on the rack of the grill directly over medium heat. Grill lamb skewers for 10 to 12 minutes or until an instant-read thermometer inserted into the meat registers 160 degree F, turning once.
- In a small bowl, stir together cucumber and yogurt, if desired. Season to taste with salt and pepper, if desired. Serve with Cucumber Yogurt Sauce, sliced cucumber, and grilled lemon wedges, if desired. Makes 4 servings.
From the Test Kitchen
For grilled lemon wedges,cut a lemon into 8 wedges. Place on the grill rack next to the skewers that last 2 to 3 minutes of grilling, turning to brown evenly.
Nutrition Facts(Lamb Kefta (Lebanese Lamb Kabobs))
- Per serving:
- 397 kcal cal.,
- 26 g fat
- (10 g sat. fat,
- 220 mg chol.,
- 451 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet