Bob's Kabobs recipe
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- 2 teaspoons ground cumin ½ teaspoon ground coriander 2 teaspoons Aleppo chile flakes 1 ½ teaspoons kosher salt 1 pinch cayenne pepper 1 pinch ground cinnamon 1 teaspoon ground sumac 1 pound ground lamb 2 tablespoons cold water 8 bamboo skewers 1 cup plain Greek yogurt 2 cloves garlic, crushed 2 tablespoons minced fresh parsley 1 tablespoon fresh lemon juice ¼ cup water, or as needed
Nutrition Info
- 300.6 caloriescarbohydrate: 4.6 gcholesterol: 87.2 mgfat: 20.9 gfiber: 1.1 gprotein: 23 gsaturatedFat: 8.9 gservingSize: -sodium: 820.3 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Bob's Kabobs
Directions
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Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
While meat is chilling, place bamboo skewers in water to soak for 1 hour.
Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
Preheat an outdoor charcoal grill to medium-high heat.
Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.