We had really nice ground lamb from a local farm (East Fork Farms), so I decided to make lamb kebabs. I know some folks don't like the gaminess of lamb, but it is one of our favorite meats. Lamb in NC is expensive, so we only get to enjoy it every once in a while which makes it a special treat. A simple kebab preparation lets the meat shine through, and a little tzatziki adds richness and contrast.
- 1 lb ground lamb
- 1/2 onion finely diced
- 2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon fresh oregano, minced
- 1 teaspoon fresh thyme, minced
- 1/4 teaspoon fresh sage, minced
- 1 teaspoon olive oil
Combine the meat with the finely diced onion, salt, pepper, herbs, spices and olive oil. Form into long thin "patties". Cook them under the broiler until crisped and golden on the outside and cooked throughout, approximately 4 minutes a side.
I served the kebabs with a variation on tzatziki with zucchini instead of cucumber, and mayo instead of greek yogurt (since my husband is lactose intolerant). I also made a little tomato salad and pan roasted potatoes with onion.