Kabob Al’ Sikh, Grilled Spiced Lamb Kabobs **RECIPE**

Kabob Al’ Sikh

I remember my grandmother’s porch, right outside her kitchen door. On summer days, she’d grill so many wonderful meats for us. That charcoal grill, as small and humble as it was, produced so many delicious lunches and suppers for us all summer long.

I can still remember the aroma of those Spiced Grilled Lamb Kabobs as they browned on those skewers of hers. Sitto would take the skewers off the grill and using a round of Syrian bread to wrap them, she’d offer them to our eager hands. The scent of the onion, mint and spices in the grilled lamb, accented with a dollop of Yogurt Sauce, was all we needed to create our outdoor feast.

GRILLED SPICED LAMB KABOBS
KABOB AL’ SIKH

1 LB. GROUND LAMB 

1 TEASPOON SALT, OR TO TASTE

2 TEASPOONS SYRIAN SPICE BLEND, DATAH, OR TO TASTE (PG. 62)

1 SMALL TO MEDIUM YELLOW ONION, CUT HORIZONTALLY IN HALF AND QUARTERED

2 CLOVES GARLIC, SLICED

1/4 CUP FRESH CHOPPED PARSLEY LEAVES

1/8 CUP FRESH CHOPPED MINT LEAVES, OR MORE TO TASTE

Place the meat and next four ingredients in a food processor and pulse until the onions and garlic are well minced and it forms a ball.  Pulse/add the chopped parsley and mint and just until blended.  

Make about 8 equal-size meatballs and chill.  Thread them onto skewers.  Then form them into sausage shapes around each skewer.  Keep the meat an even thickness all around.

Grill and serve with yogurt sauce below or tahini dressing on page 60.  

Cook’s Notes: Use 75/25 ratio of lamb mixture for the best grilling results.

Thread the skewers with two kabobs per skewer for more efficient grilling. 

Ground beef may be substituted for the lamb.

YOGURT SAUCE:
1    CUP LABNEH OR PLAIN WHOLE MILK YOGURT
1    CLOVE GARLIC, CRUSHED, MINCED OR CHOPPED FINE
1/4 CUP CHOPPED FRESH MINT
1/2 LEMON, SQUEEZED
SALT TO TASTE