Lebanese Lamb Kabobs Recipe

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Lebanese Lamb Kabobs

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Ingredients

2
eggs
1
small onion, finely chopped
1/2
cup soft bread crumbs
4
cloves garlic, minced
2
tablespoons snipped fresh parsley
1
tablespoon snipped fresh cilantro
2
teaspoons snipped fresh oregano
2
teaspoons snipped fresh mint
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon ground cinnamon
1/4
teaspoon crushed red pepper (optional)
1 1/2
pounds ground lamb
Cucumber-Yogurt Sauce (see recipe below) (optional)
Thinly sliced cucumber (optional)
Lemon wedges (optional)

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

Note *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

Prep: 10 mins

Ingredients

1/2
of a small cucumber, peeled and seeded
3/4
cup plain yogurt
salt and ground black pepper (optional)

Directions

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)