Herbed Lamb Kebabs
Loosely Adapted from: Yasmin Khan, The Saffron Tales
Ingredients
½ small onion, finely grated
1 garlic clove, grated
1 lb ground lamb
Handful of chopped parsley
½ tsp oregano
1 tbsp extra virgin olive oil
¾ tsp sumac
1 tsp sea salt
½ tsp black pepper
Instructions:
Mix the ground lamb, onion, garlic, parsley, salt, pepper, sumac, and oregano together really well. Chill for 20-30 minutes, if you have the time. It makes shaping the kebab easier.
If you have kebab skewers, shape the meat into long thin tubes around the skewer, and line up on a lined sheet tray. If you don’t, that’s fine! Just shape the meat into meatballs, or long cylinders and line up on the tray
If you’d like, you can grill the kebabs on a hot grill. Brush with olive oil beforehand and cook 3-4 minutes per side, or until they’re as done as you’d like them. Otherwise, you can cook them in a pan for 3-4 minutes per side- or longer if you prefer them more done.
Serve as a part of your Nowruz feast, or enjoy it on another evening alongside Violet's Polo Shevid Baghali, or your favorite Basmati Rice.