Lamb Kebab rp.jpg

Lamb Kebabs


Pan-fry — medium — IT 160°F

Kebabs are quick and fun, like little meat lollipops, and a nice change from the same-old, same-old. Start with ground lamb in a bowl. For a pound of meat, you’ll need a tablespoon each of cumin, paprika, and chili powder, plus a teaspoon each of salt and pepper. (Your own favorite spice blend works too.) Form the meat around skewers; shoot for 5 skewers per pound of meat. Pro tip: square them off for easy cooking. Pan-fry the kebabs in a little olive oil, turning often and getting all four sides. Remove from heat when internal temp hits 160°F. Spoon on some tzatziki, which is easier to make than it is to spell, and even easier to buy, if your market carries it. 

(When in doubt, add butter and/or salt.)