Ground Lamb Kebabs
This Greek recipe for ground meat kebabs has a decidedly Anatolian aura but is found in variations all over the Eastern Mediterranean and Eastern Aegean.
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2
pounds
finely ground lamb
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1
cup
chopped fresh flat-leaf parsley
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1 ½
cups
very finely chopped or grated onion
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3
large garlic cloves
finely minced
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½
teaspoon
cayenne
or more to taste
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Salt and freshly ground black pepper to taste
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8 18-
inch
skewers
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8
pita breads
lightly toasted or grilled, optional
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1/3
cup
extra virgin Greek olive oil
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In a large bowl, combine the ground meat, onions, garlic, parsley, cayenne, salt, and pepper and knead well for about 7 or 8 minutes to combine thoroughly.
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Preheat a gas grill to medium according to individual unit directions or light a charcoal fire and let it wane until the coals are covered with white ash.
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Have a bowl of water set nearby to dampen the palms of your hands. With wet hands, take about one-eighth (1/4 pound) of the mixture and shape around a sausage. Dampen your hands continuously and shape the sausage into a cylinder by squeezing it along the skewer and against it, and smooth it out, again with dampened hands. The final sausage should be about 6 - 8 inches long. Continue with remaining meat and skewers. Grill over medium heat, turning once, until browned and cooked through, about 10 – 12 minutes. Serve with the Apricot Tzatziki and warm pita if desired.
Make the Apricot Tzatziki:
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Mix everything together in a medium bowl and serve.
If you want to grill pita bread rounds:
Lightly oil the grill racks. Place on the grill over medium heat and barbecue for about 3-4 minutes on each side, brushing with a little olive oil.