Rosalynn Daniels Ground Lamb Kabobs
- Prep time 0Min
- Cook time 0Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 0
These Kofta inspired Ground Lamb Kabobs are packed with flavor and easy to assemble for someone who is not used to making them. We enjoyed our kabobs with a spread of salad, tabouleh, hummus, whipped feta dip, pita and falafel. Don’t forget to #AskForAustralian when purchasing to make sure that you are cooking with pasture-raised lamb.
Ingredients
Ground lamb
1 Small Onion
1 Small Red pepper
8 Garlic Cloves
1 handful of Coriander / Cilantro
1tbs Kosher Salt
1tsp Black Pepper
1tsp Cumin
1tsp Paprika
1/2tsp Red Chili flakes
Method
Finely dice onion, red pepper, garlic & coriander with a knife or food processor.
Using a towel or cheesecloth, drain all of the excess water from the vegetables.
Add Australian Ground Lamb to a medium bowl and mix with your finely chopped vegetables and seasonings.
Mix until fully combined, then form about a 1/2 cup of your lamb mixture around a skewer.
Your kabob should be long and flat. Chill for 15 minutes after forming to help keep them together.
Cook over high heat on the grill or a pan.
Ideally, you want the oil to drip from the kabob without touching the meat.
(You can also cook in an air fryer)
I like to cook mine to a temperature of 165.
Serve with a salad and all of your favorite middle Eastern sides.
