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179 per serving
- 1 pounds ground lamb
- 3 tablespoons red onion, finely chopped
- 1 small garlic clove, minced or crushed in a garlic press
- 1 egg, slightly beaten
- 2 tablespoons bread crumbs
- 1 teaspoons cumin
- 1 tablespoons mayonnaise
- 1/2 cup fresh mint
- 1 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 lemons, for squeezing
- 1/4 teaspoons cayenne pepper
Soak wood skewers for grilling in water for an hour before grilling. Preheat grill to a temp about 500 degrees.
Mix the lamb, egg, onion, garlic, breadcrumbs, cumin, mayonnaise, mint, and salt in a bowl. Use your hands to evenly mix ingredients, and then form into 12 similar sized balls.
Baste meatballs with olive oil after placing on skewers. Can grill with fresh vegetables such as eggplant, green beans, red peppers, and mushrooms, which also should be basted with olive oil and then salted and peppered.
Grill for 5-7 minutes.
Top with a squeeze of lemon or a homemade herb butter that consists of butter, lemon, garlic, and mint. Serving suggestion: Tzatziki sauce compliments this dish well.