Name: Cumin Lamb Kabobs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 pounds Grow and Behold ground lamb; 1 large egg; 2 garlic gloves (minced); 1 tablespoon ground cumin; ½ teaspoon black pepper (medium ground, not coarse ground); ¼ teaspoon cayenne pepper (to taste); ¼ cup matzo meal (optional to bind. You can also substitute potato starch); 1 English cucumber; ¾ jalapeno pepper (seeded); 2 packed cups mint (well cleaned!); ½ packed cup dill (well cleaned!); Salt to taste

Cumin Lamb Kabobs

These earthy Cumin Lamb Kebobs can be grilled, broiled, or fried, then served with a tangy Cucumber Mint Salsa (recipe included).

The trick to these kebobs is not to overmix, that will keep them from getting dry and tough.

Cumin Lamb Kabobs

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

2 pounds Grow and Behold ground lamb
1 large egg
2 garlic gloves minced
1 tablespoon ground cumin
½ teaspoon black pepper medium ground, not coarse ground
¼ teaspoon cayenne pepper to taste
¼ cup matzo meal optional to bind. You can also substitute potato starch
1 English cucumber
¾ jalapeno pepper seeded
2 packed cups mint well cleaned!
½ packed cup dill well cleaned!
Salt to taste

Instructions

Mix ingredients together and shape into cigar shapes. Grill, broil, or pan-fry.
2 pounds yields 16 cigars. Can be made up to 1 day ahead and kept wrapped tightly in fridge, or frozen for up to two months. Bring to room temperature before frying.
Serve with Rice and Techina or with Quinoa and Cucumber-Mint Salsa.
Recipe by Naftali Hanau and Rachel Rosen
Cucumber-Mint Salsa: Puree all ingredients in food processor until just combined. If not serving immediately, store in clean glass jar with thin layer of olive oil on top. Best served within 2 days.
Recipe by Chef Moses Wendel
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