lamb kebabs;

lamb kebabs;

Tender grilled ground meat on a skewer seasoned with flavorful spices

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I really wanted to make these lamb kebabs!  I’d never really made lamb before, and these looked simple and tasty.  The spices were definitely aromatic as you heat them up on the stove, although I didn’t do a wonderful job of mixing them well into the meat.  Ad I’m always worried that the meat will turn out tough, and that’s not what you want, especially for kebabs.

Once I formed the kebabs, I actually ended up freezing them because T and I had way too many leftovers to eat at the time, and I didn’t want the meat to spoil!  It also happened to be T’s birthday week and we’d definitely planned to do some eating out, so it was going to be about a week before I’d actually cook these for dinner.  But the best part is, you now get the benefit of knowing that the kebabs freeze well!

Just defrost the frozen kebabs during the day, and by dinnertime they should be ready to pop into the oven for broiling!  If the meat still seems a little frozen, you can try baking the kebabs for a few minutes before broiling them, but be aware that the meat might dry out a bit if you do.  So it’s best to allow enough time for the kebabs to defrost fully before broiling them off according to the recipe.  I served them here with store-bought naan heated in the oven, clementines, and a small side salad!  Leave a comment if you try this recipe and have any tips or tidbits about freezing & cooking these kebabs!

lamb kebabs;

Tender grilled ground meat on a skewer seasoned with flavorful spices

Prep Time: 40 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Author: bestwithchocolate.com

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Ingredients

• 1 lb ground lamb
• ½ onion, diced
• 2 Tbsp olive oil
• 2 Tbsp paprika
• 1 tsp kosher salt
• 1 tsp chipotle powder
• 1 tsp cumin
• 1 heaping tsp oregano
• 1 tsp pepper

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Instructions

• Chop (or grate) onion and combine with lamb in a large bowl. Set aside.
• Over medium-high heat, heat olive oil, and then add the spices: paprika, salt, chipotle, cumin, oregano, and pepper. Let spices blend for a few minutes.
• Add spices to the meat mixture, mixing together thoroughly with hands.
• Roll meat into roughly sausage-sized cylinders, then skewer and flatten slightly. Refrigerate kebabs for 30 mins (or freeze at this point)
• Grill or broil kebabs, turning once until brown and charred on the outside and medium on the inside, approx. 4 mins per side. Serve with tzatziki sauce and naan.

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