Kebabs

Recipe by: Cook’s Illustrated July/August 2013, modified by the O’Connor clan

Servings: 5

Amount	Ingredient	Prep Notes
1/2 cups	pine nuts	optional
4 cloves	minced garlic	or 2 teaspoons powder
1.5 teaspoons	paprika
1 teaspoon	salt
1 teaspoon	cumin
1/2 teaspoon	pepper
1/4 teaspoon	ground coriander
1/4 teaspoon	ground cloves
1/8 teaspoon	ground nutmeg
1/8 teaspoon	ground cinnamon
1/2 cup	grated onion, drained	or 1 teaspoon powder
1 teaspoon	parsley
1 teaspoon	mint
2 pounds	ground lamb
1.5 teaspoons	unflavored gelatin
1 cup	plain yogurt
2 tablespoons	lemon juice
2 tablespoons	tahini
1 clove	minced garlic
1/2 teaspoon	salt

• finely chop pine nuts
• in small bowl, mix together all spices listed above lamb to create paste (or spice mix if using powdered onion/garlic - which actually works better in this recipe)
• in large bowl, mix together lamb and gelatin; gradually add spice mixture to make sure it gets incorporated evenly
• form into 10 cylinders
• if grilling, insert skewers and refrigerate for at least 1 hour; grill over hot fire, 45 degree angle with grate; cook until browned and meat releases from grate, 4-7 minutes, flip and cook until browned on second side and meat reads 160, about 6 minutes longer
• if baking, place on cookie sheet to bake similar to mini meatloaves; preheat to 350; bake for 20-30 minutes

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• note: can use hamburger or meatloaf mix in place of lamb; if using other ground meat, increase garlic to 5 cloves, paprika to 2 teaspoons, and cumin to 2 teaspoons
• note: can use vanilla yogurt instead of plain; whole milk yogurt tastes best, but lowfat works
• note: can use cilantro in place of coriander
• note: serves nicely on small or medium wraps; also goes well with spinach (or lettuce) as a topper

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