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Meat
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
I love lamb, but I find that even those who think it’s too gamey seem to mind ground lamb less. The flavors are bold but not too in-your-face. You can omit or decrease any flavor you’re not a fan of. These are great in a fresh pita with some techina and pickled onions.
2 pounds (1 kilogram) ground lamb
1 piece fresh ginger, grated
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 shallots, minced
2 tablespoons chopped parsley or 6 cubes Dorot Gardens Frozen Parsley
2 teaspoons dried coriander
1 teaspoon smoked paprika
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
If using wooden skewers, soak for 20 minutes.
Mix all ingredients in a small bowl until just combined. Form mixture into 16 balls, then use your hand to press into an oval shape. Slide two onto each skewer.
Preheat grill to medium-high and grill for seven minutes per side or until fully cooked.
Yields 8 kabobs
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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