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CUMIN LAMB KEBOBS

Cumin Lamb Kabobs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Servings

16 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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