Grilled Lamb Kefta
Author: 
Recipe type: Direct heat
Cuisine: Moroccan
Serves: serves about 6
 
Ingredients
  • 2 pounds ground lamb
  • 1 medium red onion, grated
  • ½ cup loosely packed chopped parsley
  • ½ cup loosely packed chopped cilantro
  • ¼ loosely packed chopped mint
  • 2 tablespoons sweet paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon allspice
  • ½ teaspoon cayenne
  •  -
  • Extras: 8- to 10-inch bamboo skewers soaked in water for 1 hour
  •  -
  • For serving:
  • Toasted Cumin Raita or Tzatziki
  • Pita
Instructions
  1. Crumble ground lamb into a mixing bowl. Add grated onion, parsley, cilantro, and mint then gently toss to combine. Mix together the remaining ingredients and shake over the lamb mixture. Toss to combine making sure that the spice mixture is distributed throughout.
  2. Divide into about 15 balls slightly larger than a golf ball (about 3 ounces). Form a sausage around the skewer roughly 4- to 5-inches long. Set aside in refrigerator until ready to grill.
  3. Set up grill for direct cooking over medium-high heat. Brush and oil grates before cooking.
  4. Grill kefta for a couple minutes on each side for a total of about 10 minutes. You want the lamb to be just cooked through, but do not overcook or they will dry out.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-lamb-kefta-with-quinoa-tabbouleh/