Israeli Lamb Kabobs
Juicy tender Israeli lamb kabobs are one of my favorite recipes to make for dinner parties or dinner with family. They are healthy, simple, and delicious!
|
|
Israeli Lamb Kabobs
Juicy tender Israeli lamb kabobs are one of my favorite recipes to make for dinner parties or dinner with family. They are healthy, simple, and delicious!
|
| Servings | Prep Time |
| 12servings | 25minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1pound ground lamb
- 2pounds ground beef
- 2cups Italian bread crumbs
- 4large onions, quarered and minced
- 1large bunch cilantro, minced
- 4 eggs
- 1teaspoon cumin
- 1teaspoon curry
- 1teaspoon paprika
- 1/4teaspoon hot paprika
- 1tablespoon chicken bouillon power or paste
- 3teaspoons sea salt
- 1teaspoon pepper
Instructions
- Prepare your ingredients.
- Gently rinse the ground meat with water. Place in a large bowl with bread crumbs, onions, cilantro, eggs, cumin, curry, paprikas, chicken bouillon, salt, and pepper.
- Using your hands, massage all ingredients into meat until well combined. Add more breadcrumbs if the meat is sticky or has too much liquid to stick together.
- Preheat oven to 350 degrees Fahrenheit.
- Using the end of a round wooden spoon, wrap 3 tablespoons meat around spoon handle to form a 3-inch kabob. Carefully pull the kabob from the stick and lay on a lined baking tray. Repeat this process until all of the meat is used.
- Bake for 15 minutes. Turn over and bake an additional 15 minutes.
- Serve hot with rice and a salad.
Recipe Notes
NOTES:
- There is a lot of flavor in the stems of the cilantro so I like to include 2-inches of the stems below the leaves for better flavor.
- Using the stick of a round wooden spoon when forming the kabobs leaves a hole in the center of the meat which helps it to cook more evenly and helps the meat to stay tender.
Recipe by Vivi Mizrahi for www.culinarybutterfly.com