Grilled Lamb Kebabs
Ingredients
11/2 lb (750 g) fresh ground lamb4 cloves garlic, minced or grated
1 shallot, minced or grated
1 lemon, juice and zest
2 tbsp (30 mL) extra virgin olive oil
1 tsp (5 mL) dried oregano
1/4 cup (50 mL) chopped flat leaf (Italian) parsley
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) ground fennel seed
3 dashes Tabasco
2 tsp (10 mL) Worcestershire Sauce
1 egg yolk
Oil or non-stick cooking spray for grill
Directions
If using bamboo skewers, pre-soak in water for about 20 minutes.
Combine all ingredients in a bowl and mix well with your hands. Press mixture around skewers. The meat on each skewer should be about 3 inches (7.6 cm) long and 1.5 inches (4 cm) in circumference. Refrigerate for 60 minutes.
Brush grill with oil, or spray with non-stick spray. Grill skewers over high heat for 4 minutes on each side; lower heat and continue to cook for 5 more minutes.
Serve as-is, or with a small dish of tzatziki for dipping.