Rating: 4.5 stars
417 Ratings
  • 5 star values: 319
  • 4 star values: 80
  • 3 star values: 15
  • 2 star values: 0
  • 1 star values: 3

These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.

Recipe Summary

cook:
5 mins
additional:
30 mins
total:
1 hr 20 mins
prep:
45 mins
Servings:
28
Yield:
28 skewers
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.

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  • Preheat an outdoor grill for medium heat, and lightly oil grate.

  • Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Nutrition Facts

35 calories; protein 2.9g; carbohydrates 0.6g; fat 2.3g; cholesterol 10.8mg; sodium 78.2mg. Full Nutrition
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