This is a fantastic, fun entree or you could serve this as an appetizer. Great for a cocktail party snack because you can eat them right off the stick.
This recipe is taken from the July, 2011 issue of Bon Appetit magazine.
- 1 1/2 pounds ground lamb
- 2 teaspoons sea salt, divided
- 4 garlic cloves, minced
- 1 cup coarsely grated red onion
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1 pound large shrimp (about 20), peeled, deveined, coarsely chopped
- Vegetable oil for brushing
- Red Harissa for dipping (click for recipe)
- Yogurt Za’atar sauce for dipping (click for recipe)
Special Equipment: You will need 24 short flat wooden skewers to grill the kebabs. I couldn’t find any, so I used disposable chop sticks and they worked great! They are a little long, but they did the trick.
Do Ahead: wooden skewers need to be soaked in water for at least 30 minutes to prevent them from catching fire on the grill.
On a wooden cutting board, sprinkle 1 tsp. salt over garlic and chop, occasionally smearing mixture with side of knife, until a paste forms. Mix garlic paste, onion, cilantro, cumin, pepper flakes, black pepper and remaining 1 tsp. salt into lamb, blending well. When all ingredients are well incorporated, gently mix in the chopped shrimp.
Measure 2 tablespoons lamb mixture; roll between your palms to form a 2 inch long oval. Slide skewer halfway into lamb mixture, pressing to adhere. Repeat with remaining lamb mixture and skewers.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kebabs with oil and grill, turning occasionally, until nicely charred and just cooked through, about 6 minutes per side. Serve with Red Harissa or yogurt Za’atar sauce or both.