| 12 | 50 | 165 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 5 min | 8 |
| 4 clove(s) | Garlic (minced) |
| 1 tsp | Kosher salt |
| 454 gm | Lamb, ground |
| 3 tbsp | White onion (grated) |
| 3 tbsp | Parsley, fresh (chopped fresh) |
| 1 tbsp | Coriander, ground |
| 1 tsp | Cumin (ground) |
| 1/2 tbsp | Cinnamon (ground) |
| 1/2 tsp | Allspice, ground |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Ginger, ground (ground) |
| 1/4 tsp | Black pepper (ground) |
In a large mixing bowl, combine the mashed garlic with lamb, onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and black pepper. Mix until well blended.
Divide the mixture into 8 portions and roll into balls. Press each ball into a 2-inch oval shape or around the tip of a skewer. Repeat with the remaining mixture.
Arrange the kebabs on a baking sheet, cover, and refrigerate for at least 30 minutes or up to 12 hours for enhanced flavor.
Preheat the Grill: Set an outdoor grill to medium heat and lightly oil the grates.
Cook the skewers, turning occasionally, until browned and cooked through, about 5–6 minutes. An instant-read thermometer inserted into the center should read at least 145°F (63°C).
Serve and Enjoy: Serve hot with your favourite sides or dips. Make it a meal and serve with a salad and rice or pita.
| Meat | 0.6 |
