Recipe ingredients and directions:
LAMB KEBABS – North Africa
1 1/2 pounds lamb, ground
chopped fresh parsley and lemon wedges
For the marinade:
4 tablespoons olive oil
1 teaspoon lemon juice
1 onion, grated
1 garlic clove, finely chopped
1 1/2 tsp ground cumin
1 1/2 teaspoon cayenne pepper
2 tablespoons finely chopped fresh parlsey
salt and pepper
Warm or toasted pita bread
Yoghurt seasoned with ground pepper and paprika, and chopped cilantro
Thin sliced cucumber (optional)
thin sliced onion (optional)
Mix together all the marinade ingriends. Make the ground lamb into
8 patties or smaller balls.. Thread the lamb onto skewers and lay
in a shallow non metallic dish. Pour over the marinade, leave for
at least 2 hours, turning at least once. Preheat the broiler or
oven, Broil the kebabs , turning occasionally, for 4-7 minutes or
longer in the oven, about 15-30 minutes, depending on the size and
how well cooked you like the meat. Serve sprinkled with parlsey
and accompanied by lemon wedges.
Note: I like the smaller balls, served with quarters of toasted
pita bread or the larger ones, served in half a warm pita bread
with seasoned yoghurt and thin slices of cucumber and raw onion
or any green salad with ranch dressing.
Category: African Recipes
