lamb kabobs-moroccan style

no football saturday. rats. i really go through football withdrawl after the superbowl. then when fall rolls around again i get all excited for the new season to begin.

so for saturday i wanted to try lamb kabobs. i have ground lamb. i googled several recipes. some called for cubed lamb...some for ground. so i took 3 recipes from the internet...took what i liked from each recipe and combined it into one recipe. i also made a killer yogurt sauce. this sauce would taste good on any grilled meat...chicken...pork. yorgurt is just plain good.

i began this recipe by taking yogurt the day before and place it in a wire strainer and placing it over a bowl in the fridge. by saturday all the water had drained out of it and it was thick, thick, thick. here is the recipe:

YOGURT SAUCE

1 c yogurt

1 tbsp mayo

2 tbsp fresh lemon juice

2 cloves garlic ran through a garlic press

salt and pepper to taste

2 tbsp chopped mint leaves (i used dried mint leaves from my garden i use for tea)

2 tbsp chopped parsley

combine all the above ingredients. place in fridge. serve with lamb kabobs.

here is the lamb kabob recipe:

LAMB KABOBS MOROCCAN STYLE

in a food processor puree one large onion and 3 cloves garlic. add this pureed mixture to the 2 pounds of ground lamb in a very large bowl.

in a small bowl combine the following:

1 tsp ground cinnamon

1 tsp ground coriander

1 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1/2 tsp nutmeg

mix it up well. add this mixture to ground lamb also. stir it with a wooden spoon until well blended. divide the mixture up into 8 sections. this will yield about a 1/4 pound of meat for each skewer. next, mold the individual portions of meat onto wooden skewers. if you have metal skewers by all means use them. they work better and cook the meat faster and more evenly. once you have all the kabobs made place them in the fridge for and hour or two. this helps mingle all the flavors and helps them hold up during the grilling process. otherwise they fall apart on the grill if you skip this step. grill kabobs on a medium heat turning the kabobs occasionally to cook evenly. when you think their done plate them. let sit 5 minutes. t o serve pull the kabob off the skewer and onto a piece of flat bread. drizzle with the yogurt sauce.

my family loved these! give it a try. this meat is lucious and succulent. i am off to have some breakfast...1/2 lamb kabob left in the fridge....it's all mine!

~bon appetite