Lamb Kabobs With Fresh Coriander

Author: Canadian Living

Set out bowls of chopped fresh coriander and ground cumin for guests to dip kabobs.

  • Portion size 8 servings

Ingredients

  • 2 lbs ground lamb shoulder
  • 1 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh mint finely chopped
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons fresh coriander finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • 1 pinch dried marjoram

Method

In large bowl and using hands, mix together lamb, onion, garlic, mint, coriander, parsley, paprika, salt, cumin, cinnamon, ginger, cayenne and marjoram until well combined. (Recipe can be prepared ahead, covered and refrigerated for up to 8 hours.)

Divide mixture into 16 portions. Form into sausage shapes about 2 inches (5 cm) long; thread 2 each lengthwise onto flat metal skewers, pressing meat firmly onto skewers, Grill or broil about 4 inches (10 cm) from heat, turning occasionally, for 8 to 10 minutes or until well browned and crispy on outside and juicy inside. Serve immediately.

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Lamb Kabobs With Fresh Coriander

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