The richly-spiced flavors aren't the burn-your-mouth kind, but are a delicious change from the usual. I don't bother to make them "kebabs," but you can put them on skewers if you want. They can be made with any kind of ground meat, including lamb.
Ingredients:
- 1 lb ground meat
- 1 Tablespoon gournd coriander seed
- 1 teaspoon ground cumin seed
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- pinch of cayenne or other hot pepper (or a little Harissa paste)
- 2 cloves minced garlic or 1 teaspoon garlic powder
- 3 Tablespoons finely minced onion or 2 teaspoons onion powder
- 3 Tablespoons chopped parsley
- Salt (about 1 and 1/2 teaspoons works well)
Preparation:
It's easiest to mix all the ingredients together, which is what I used to do. But I have found that the flavors come out and blend together better if I warm the spices in about a tablespoon of olive oil, just until it sizzles.
Traditionally, these are molded into sort of long meatballs (about 3 to 4 inches long and 1 1/2 inches in diameter) and put on skewers to grill. I just skip the skewers.
Serve with Tzatziki with Mint.
Nutritional Information: Each of 4 servings has 2 grams effective carbohydrate plus 1 gram fiber, 29 grams protein, and 303 calories.
Traditionally, these are molded into sort of long meatballs (about 3 to 4 inches long and 1 1/2 inches in diameter) and put on skewers to grill. I just skip the skewers.
Serve with Tzatziki with Mint.
Nutritional Information: Each of 4 servings has 2 grams effective carbohydrate plus 1 gram fiber, 29 grams protein, and 303 calories.
