These kebabs are a perfect weeknight dinner. They take no time at all to prepare, and you won’t be left with 8 dirty pans to clean at the end of the meal. All you’ll need to go with them is a big green salad and cucumber raita. If dairy isn’t your thing, they are also wonderful with a simple dressing of tahini, lemon juice, extra virgin olive oil, and garlic.
2 medium shallots, peeled & roughly chopped
3 quarter sized slices ginger
4 cloves garlic, peeled
6 sprigs mint
zest of one lemon
1 lb ground lamb
1 t sea salt
freshly ground black pepper to taste
1 T extra virgin coconut oil
Cucumber Raita, recipe follows
If you plan to grill these, soak your bamboo skewers in water for at least 30 minutes.
Throw the first 5 ingredients (shallots – lemon) in a food processor and pulse 6-8 times until the ingredients are very finely chopped. Toss in a big bowl with the lamb and sea salt. Massage the ingredients together for several minutes until the meat becomes quite sticky. Separate the mixture into 8 sections.
Shape each section into a somewhat thin long shape. If you are grilling them, thread them onto skewers. If not, simply shape them into kebab shapes and place on a plate.
To grill, heat a grill to medium heat, and oil grill grates with coconut oil. Grill 3-4 minutes on each side, or until the lamb is done
For the stove top, turn a burner to medium and melt the coconut oil in a large cast iron or stainless steel pan. Cook the lamb kebabs in 2 batches, 3-4 minutes on each side, or until the lamb is done.
Serve with a big green salad and cucumber raita. Or, wrap in butter lettuce leaves with additional vegetables such as tomatoes, grated carrots, green onions, avocado, etc.
1 C full fat plain yogurt
1 small cucumber, grated
4 sprigs mint, finely chopped
2 t lemon juice
1/2 t sea salt
Combine all ingredients and allow to sit for at least 30 minutes.