Ground Lamb Kebabs

Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa

Great on the grill or in the pan!

Great on the grill or in the pan!

Ground Lamb Kebabs

Yields1 Serving

 2 ground American lamb
 0.50 cup finely minced onion
 6 cloves minced garlic
 3 tbsp chopped cilantro
 3 tbsp chopped parsley
 0.50 tsp ground cumin
 0.50 tsp ground coriander
 0.13 tsp ground cinnamon
 salt and pepper to taste
 12 skewers (metal or wooden soaked in water)
Quinoa
 2 cups quinoa
 0.33 cup chopped dried apricots (about 6 apricots)
 0.33 cup chopped medjool dates (about 3 large dates)
 4 tbsp chopped fresh mint
 3 tbsp chopped cilantro
 2 tsp freshly grated lemon zest
 3 tbsp fresh lemon juice
 0.50 tsp salt
 0.50 tsp freshly ground black pepper

1

In a large bowl, combine lamb, onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, salt and pepper; mix until well incorporated. Form into 24 oblong patties; thread 2 patties onto each skewer.

3

Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through, 2 minutes per side (meat will be pink on the inside). (Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare.) Remove from heat; rest for 3 minutes.

5

Quinoa:

6

In a 4-quart saucepan, add quinoa; rinse with cold water 3 times, changing water each time. After the third rinsing, add 3 cups water to quinoa. Bring to a boil and cook, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm.

Courtesy of the American Lamb Board.

Ingredients

 2 ground American lamb
 0.50 cup finely minced onion
 6 cloves minced garlic
 3 tbsp chopped cilantro
 3 tbsp chopped parsley
 0.50 tsp ground cumin
 0.50 tsp ground coriander
 0.13 tsp ground cinnamon
 salt and pepper to taste
 12 skewers (metal or wooden soaked in water)
Quinoa
 2 cups quinoa
 0.33 cup chopped dried apricots (about 6 apricots)
 0.33 cup chopped medjool dates (about 3 large dates)
 4 tbsp chopped fresh mint
 3 tbsp chopped cilantro
 2 tsp freshly grated lemon zest
 3 tbsp fresh lemon juice
 0.50 tsp salt
 0.50 tsp freshly ground black pepper

Directions

1

In a large bowl, combine lamb, onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, salt and pepper; mix until well incorporated. Form into 24 oblong patties; thread 2 patties onto each skewer.

3

Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through, 2 minutes per side (meat will be pink on the inside). (Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare.) Remove from heat; rest for 3 minutes.

5

Quinoa:

6

In a 4-quart saucepan, add quinoa; rinse with cold water 3 times, changing water each time. After the third rinsing, add 3 cups water to quinoa. Bring to a boil and cook, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm.

Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa
IngredientsDirections