Spiced Lamb/Goat Kabobs
We've got this in the beef section, but it's so good, that we don't want to overlook it in the other hooved beast section.
Serve with Herbed Cucumber and Tomato Salad and Yogurt-Tahini Sauce
Ingredients
- 8 (10-inch) flat wooden skewers
- 3 firm white bread slices, torn into small pieces
- 1 1/2 pounds ground beef
- 1/2 cup finely chopped yellow onion
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground red pepper
- Vegetable cooking spray
Preparation
1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.
2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.
3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.
4. If you've got it, glaze the kabobs with the liquid from candied jalapenos.
MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.
Serve with: 8 pita rounds, warmed