Thursday, June 9, 2016

Grilled Lamb Kufta Kebabs

Incredibly flavorful meatballs are skewered and grilled for an easy, Middle Eastern inspired weeknight dinner.

We had a Middle Eastern week awhile back and these meatballs were one of our favorites! The mix of lamb and beef offer huge flavor on it's own but mixing the meat with spices takes it to another level. They are easily skewered and grilled so the cleanup is minimal (just 1 mixing bowl!) and the meatballs have a smoky, fresh from the grill flavor. If the weather is poor, you could always use your grill pan instead.

One night we served these skewers alongside this charred eggplant with chermoula and a few nights later, sliced and stuffed them into pita pockets topped with a creamy feta sauce that I hope to share later this week. They would also be amazing on a big Greek salad or placed on toothpicks for an easy appetizer!

If you aren't a big lamb fan, try subbing in all beef! It'll still be flavorful and fantastic.

Grilled Lamb Kufta Kebabs

1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 teaspoon grated lemon rind
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
12 ounces ground lamb
12 ounces 90% lean ground sirloin

Combine first 8 ingredients in a large bowl. Add the lamb and sirloin and combine gently. Shape the mixture into 18 meatballs then thread them onto about 6 skewers. 

Heat your grill to medium-high heat and lightly grease the grates. Add the skewers and grill 8-9 minutes, or until done, turning occasionally.

Source: adapted from Cooking Light April 2016

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