Lamb and Zucchini Skewers on the Gril
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 58 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp Coriander
- 2 tsps Cumin
- ⅓ cup breadcrumbs
- 2 Tbsps water
- 2 cloves garlic cloves (peeled and minced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp chopped, fresh rosemary
- 2 scallions (cleaned; trimmed and minced)
- 24 ozs ground lamb
- 3 Tbsps lemon juice
- 1 egg (beaten)
- 1 fresh Zucchini (rinsed and trimmed)
- 8 sprigs rosemary (to use for skewers; may substitute wooden or metal skewers)
- Oil (for brushing)
Product recommendation
You may substitute ground turkey or beef for the ground lamb.
Preparation steps
1.
In a small skillet, set over medium heat, dry roast the coriander and cumin seeds for 1 to 2 minutes until fragrant. Crush the spices using a pestle and mortar and set aside.
2.
In a large bowl, combine the breadcrumbs with the water, one tablespoon at a time. Stir in garlic, salt, and pepper. Add 1 tablespoon chopped rosemary, scallions, ground lamb, lemon juice, egg and crushed spices. Mix well and roll into 24 balls. Chill in the refrigerator for 30 minutes to let the flavors incorporate.
3.
Meanwhile, prepare the grill for direct grilling and preheat to high.
4.
Cut the zucchini in half lengthwise and cut into 3/4-inch slices.
5.
Rinse the rosemary sprigs and shake dry. Pluck the leaves from the sprigs and roughly chop the leaves. Thread the zucchini and meatballs alternately on the rosemary sprigs or skewers. Brush lightly with oil and season with salt and pepper and sprinkle with chopped rosemary leaves.
6.
Brush the grill grate with oil. Place the kebabs on the hot grill and cook for about 8 minutes, turning once or twice, or until desired doneness is achieved. Serve immediately.
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