Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments. Round out the menu with a Fattoush Salad and Roasted Potatoes with Garlic and Mint. By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes - a nice wine and perhaps a little Ouzo.
Grilled Spiced Lamb Kefta Skewers
Addictively good and perfect for entertaining, these skewers call for budget-friendly ground lamb and may be prepared in advance. Makes 16.
16 small bamboo skewers
2 pounds (1 kg.) ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne, or to taste
Extra-virgin olive oil for brushing
Fresh mint or basil leaves for garnish
Soak bamboo skewers in warm water 30 minutes before assembling kebabs.
Combine all the lamb, herbs and spices in a bowl. Mix well. Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer. Place on plate or tray. Repeat with remaining meat and skewers. Lightly brush the kebabs with olive oil. (Kebabs can be prepared to this point up to 6 hours in advance. Cover with plastic wrap and refrigerate. Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 8 minutes. Arrange on plates or serving platter and garnish with fresh mint or basil leaves. Serve with pita bread, tsatsiki and harissa.
For a complete menu, serve the lamb with these recipes from TasteFood: