This middle-eastern dish may look like turds on a stick, but don’t be fooled. These cigar shaped kebobs are packed with flavor. I recently served them as an appetizer at a dinner party with rave reviews.
I love Mediterranean food so this received high scores from Blimpy Girl. I would love to take the credit for the recipe, but it was my honey man, the Wine Guy, who made the kebob mixture. A garlic yogurt dipping sauce was prepared to enhance the flavor of the lamb and beef.
The kebobs were made with 1/2 lamb and 1/2 beef and cooked on the grill. Yes, yes, I know. It’s the middle of Winter here in Michigan, but we still cook on the grill if no major snow storm is fore casted.
The kebob recipe is straightforward and shown below. Make sure you press the kebob mixture tight against the skewer so that it sticks. Lightly wet your hands after preparing each skewer. As with all wooden skewers, soak in water for 10 minutes prior to using in an oven or on a grill.
- 1/2 pound lean ground lamb
- 1/2 pound lean ground beef (I used sirloin)
- 1 onion finely chopped
- Mince 2 cloves garlic
- Finely chop, wash, and drain 1 bunch fresh parsley
- 1/2 teaspoon each of: paprika, black pepper, cumin, all spice
- Salt to taste
- Wooden skewers
- 8 ounces fat-free yogurt (Greek Fage type)
- 1 clove garlic chopped
- 3 tablespoons fresh mint, finely chopped
- 2 teaspoons lemon juice
- Sea salt to taste
Mix dipping ingredients and set aside in the fridge until ready to serve.
Mix all kebob ingredients to form a dough-like consistency. Press onto the soaked skewer sticks until you form a cigar shape. Lightly wet hands after each skewer. Grill for 20-25 minutes or until meat is cooked through. You can also bake in the 350 degree oven for approximately 45 minutes.