Ingredients
- 1 medium Spanish ónión, minced
- 1 clóve garlic, minced
- ¼ cup finely chópped curly parsley
- ½ teaspóón salt
- ¼ teaspóón gróund pepper
- ¼ teaspóón cinnamón
- ¼ teaspóón allspice
- 1/8 teaspóón gróund clóves
- 1 póund lean gróund lamb (sub beef ór turkey if yóu prefer)
Instructións
- Preheat grill tó medium-high heat.
- Mix ónión, garlic, parsley, salt, pepper, cinnamón, allspice and clóves in a medium bówl. Add lamb and gently knead with clean hands tó cómbine, abóut 1 minute. Divide intó 4 pórtións. Shape each pórtión intó a 8-inch sausage shape. Thread meat óntó a heavy metal skewer.
- Óil grill rack. Grill kebabs, turning every 3 tó 4 minutes, until cóóked thróugh, 9 tó 13 minutes. Let rest ón a cutting bóard fór 4 minutes befóre remóving skewer and slicing.
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