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Lebanese Lamb Kabobs

For these dinner kabobs, a savory ground lamb mixture is shaped into logs, skewered, and grilled, then served with a refreshing cucumber sauce.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Grill: 10 mins

Lebanese Lamb Kabobs

Directions

  1. In a large bowl, beat eggs with a fork. Stir in onion, bread crumbs, garlic, parsley, cilantro, oregano, mint, salt, cumin, cinnamon, and, if desired, crushed red pepper. 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.
  2. Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until done (160 degree F),* turning once halfway through grilling.
  3. If desired, serve with Cucumber-Yogurt Sauce, sliced cucumber, and lemon wedges. Makes 4 servings.

From the Test Kitchen

*

The internal color of a meat log is not a reliable doneness indicator. A lamb log cooked to 160 degree F is safe, regardless of color. To measure the doneness of a meat log, insert an instant-read thermometer from an end into the center of the log, being careful not to let the tip of the thermometer touch the skewer.

Cucumber-Yogurt Sauce

Directions

  1. Mince cucumber, peeled and seeded. In a small bowl, stir together minced cucumber and yogurt. If desired, season to taste with salt and ground black pepper.

Nutrition Facts (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

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