These earthy Cumin Lamb Kebobs can be grilled, broiled, or fried, then served with a tangy Cucumber Mint Salsa.
- Cook Time
- Prep Time
- 2 lbs. ground lamb
- 1 large egg
- 2 garlic gloves, minced
- 1 tablespoon ground cumin
- 1/2 teaspoon black pepper (medium ground, not coarse ground)
- 1/8 teaspoon cayenne pepper (to taste)
- ¼ cup matzah meal or potato starch (optional, to bind)
- 1 English cucumber
- ¾ jalapeno pepper, seeded
- 2 packed cups mint (well cleaned!)
- 1/2 packed cup dill (well cleaned!)
- Salt to taste
1. Mix ingredients together and shape into cigars. Grill, broil, or pan-fry.
2. Can be made up to 1 day ahead and kept tightly wrapped in the fridge, or frozen for up to two months. Bring to room temperature before frying.
3. Serve with rice and techina (kitniyot), or with quinoa and Cucumber-Mint Salsa (see below).
Recipe by Naftali Hanau and Rachel Rosen
Cucumber-Mint Salsa: Puree all ingredients in food processor until just combined. If not serving immediately, store in clean glass jar with thin layer of olive oil on top. Best served within 2 days.
Recipe by Chef Moses Wendel
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW