Ground Lamb Kabobs Recipe
Ingredients
| Kabobs | ||
| Lamb | 1 pound | |
| Carrots | 1/2 Cup (16 tbs), grated | |
| Egg | 1 | |
| Onion | 1 Medium, finely chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs) | |
| Marinade | ||
| 1/2 cup olive oil or salad oil | ||
| Lemon juice | 1 | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix all ingredients of kabob mixture in a bowl until well blended.
Scoop out a rounded tablespoon of the meat mixture and make balls, pressing the meat firmly together with your fingers.
Spear lamb balls in the center with wooden kabob sticks 3 on a stick.
Place in a shallow dish.
Combine marinade ingredients and pour over kabobs.
Place baking dish 4-5 inches from top of meat to heat, turning kabobs until brown on all sides.
Brush with the marinade as you turn the kabobs.
Scoop out a rounded tablespoon of the meat mixture and make balls, pressing the meat firmly together with your fingers.
Spear lamb balls in the center with wooden kabob sticks 3 on a stick.
Place in a shallow dish.
Combine marinade ingredients and pour over kabobs.
Place baking dish 4-5 inches from top of meat to heat, turning kabobs until brown on all sides.
Brush with the marinade as you turn the kabobs.
Chef
