by My Kitchen Moovement
Photo by My Kitchen Moovement
My Kitchen Moovement's Notes:
1 pound ground lamb Ask a question about this ingredient
2 Roma tomatoes, seeded and diced Ask a question about this ingredient
1 jalapeño or serrano pepper, seeded and finely diced Ask a question about this ingredient
1 medium onion diced Ask a question about this ingredient
3 cloves of garlic, minced Ask a question about this ingredient
1 bunch flat leaf parsley, finely chopped Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 teaspoon ground corriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
1/2 teaspoon cayenne pepper Ask a question about this ingredient
Heat a sauce pan with butter and sauté the onion and garlic until translucent. Don’t forget to season it with salt and pepper early. Remove from heat and let it cool.
Ask a question about this stepMeanwhile, combine the lamb, tomatoes, jalapeno, parsley and spices in a bowl and mix with your hands.
Ask a question about this stepAdd the cooled onion and garlic mixture to the bowl and combine well.
Ask a question about this stepForm into sausage-like shapes on metal skewers and return them to the fridge for at least an hour.
Ask a question about this stepGrill to perfection turning occasionally on hot grill.
Ask a question about this stepServe with a squeeze of lemon, a mint-yogurt-cucumber dipping sauce or over a fragrant cous cous. Otherwise, place in a hoagie roll with a smidge of harissa for a real treat.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
