Lamb Kabobs With Fresh Coriander



2 lb ground lamb shoulder
1 cup finely chopped onion
2 cloves garlic, minced
1/4 cup finely chopped fresh mint
2 tbsp each finely chopped fresh coriander and parsley
2 tsp paprika
1 tsp each salt and ground cumin
1/4 tsp each cinnamon, ginger and cayenne pepper
Pinch dried marjoram

1. In large bowl and using hands, mix together lamb, onion, garlic, mint, coriander, parsley, paprika, salt, cumin, cinnamon, ginger, cayenne and marjoram until well combined. (Recipe can be prepared ahead, covered and refrigerated for up to 8 hours.)
2. Divide mixture into 16 portions. Form into sausage shapes about 2 inches (5 cm) long; thread 2 each lengthwise onto flat metal skewers, pressing meat firmly onto skewers, Grill or broil about 4 inches from heat, turning occasionally, for 8 to 10 minutes or until well browned and crispy on outside and juicy inside. Serve immediately.
Set out bowls of chopped fresh coriander and ground cumin for guests to dip kabobs.

Serves 8

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