Ground Lamb Kebabs w/ Salad

Kebabs, kabobs whatever you call them, they're good. They are also a great (and inexpensive) way to introduce lamb into your diet. Of course, if you don't want or like lamb this recipe works well with any ground meat. Beef, chicken, turkey or pork. You can even get crazy and try some other things! Bison kebabs anyone? No? Whatever.

Begin by putting the meat in a bowl and add all the seasoning to it.

Now would be a good time to talk about why the hell baking soda is involved in this situation. The purpose it serves is to help the lamb mixture meld together and stick to the skewer. Without the baking soda, the meat would be much harder to adhere to the skewer. Moooving on...

Grate the half an onion and 3 garlic cloves into the meat. You could finely chop them too, but it's just not the same. Grating them makes them "one" with the meat. If you don't grate them it's like having a bunch of people at a party who don't know each other and they're all standing alone being awkward. When you grate them, it's like a family where everyone is connected by a strong bond. Ahem. 

Knead the meat for about 5 to 10 minutes and then form into kebabs on metal skewers or water soaked wooden ones.

Once you've formed all your kebabs and the oil is hot. Go ahead and start cooking!

About 2 minutes on each side until browned and cooked through. They can always be finished and/or reheated in the oven btw.

Now for the salad. Dice up some cucumber, tomatoes. Slice up the other half of the red onion into half moons and add your leftover parsley.

If you have sumac add it. It gives a nice tart spice if you're into that sort of thing.

OMG the sumac matches my mani! I've always wanted to work as those people who name nail polishes and make-up. This nail polish is Bordeaux by Essie, but it should soooo be called Sumac by N.C. I rhymed. Look for it ;).

Now add some lettuce (I used romaine) and toss the salad.

To serve you can make some basmati rice with saffron, and a yogurt sauce with garlic, mint and cucumbers. Tonight I just had some flat bread with the side salad. It was yum.



For Kebabs:

1 lb of ground lamb (or any other meat that floats your boat or tickles your pickle)
1/2 a red onion
3 garlic cloves
about a 1/4 cup of chopped parsley
2 teaspoons of Sadaf ground kebab seasonings (packet states ingredients are: onions, garlic, sumac, parsley, salt, pepper, turmeric, and other spices)
2 teaspoons of paprika
1 teaspoon of cumin
1 teaspoon of coriander
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
4 bamboo (or metal) skewers

For Side Salad:

bunch of romaine lettuce, chopped up
1/2 a red onion, sliced into half moons
2 roma tomatoes, diced
1 bunch of parsley, chopped
1/2 a hothouse cucumber or 1 persian cucumber, diced
juice of half a lemon
drizzle of olive oil
pinch of sumac (optional)

For Kebabs:

Place the ground meat in a bowl.

Add all the seasonings, parsley and the baking soda to the meat.

Using a grater, finely grate the half an onion and cloves of garlic to the meat and spices.

Mix/knead the meat for about 5 to 10 mins until it's really sticky and homogenous.

Preheat a flat griddle with a drizzle of oil on it. When the griddle is begins smoking it's time to put the kebabs on.

Divide the meat mixture into 4 equal parts.

Form each part into a ball and slide the skewer in the center.

Then press on the ball of meat to form a long 'kebab' around the skewer.

Taper the ends a bit to help the meat stick to the skewer.

By now the griddle should be smoking' hot ;)

Place the kebabs on the griddle and cook for about 2 minutes on each side until the kebabs are nicely browned and cooked through.

For Side Salad:

Mix all the ingredients for the salad in a bowl and toss. Super duper easy :)