Greek, man do I love Greek cuisine!! Enough so that I want to knock out a wall in my kitchen and install a wood fired grill with pizza oven to boot. You will find this dish in many countries and the first time I ever tasted this dish was in a Greek restaurant where you watched them prepare the food over a Balkan grill. Balkan cuisine is heavily influenced by Mediterranean cooking and very flavorful using many herbs and spices. Truly one of my favorite dishes to prepare when I get the chance to grill.
We are fortunate enough to get our lamb straight off the farm. Lamb is becoming more popular and one might try sourcing their local farmer’s market. This recipe can also be made using beef but do try and make these with fresh lamb if possible.
Do not leave the garlic out!! Fresh parsley is also worth the trouble. A word about spices; if you want that extra special lift with your spices try grinding them fresh from the whole form. Once you experience the flavor from a freshly ground spice where the volatile oils have just been released, you will be hooked. YUM!
- 4-5 cloves garlic
- 1 teaspoon coarse kosher salt
- 1 pound ground lamb
- 3 tablespoons minced onion
- 3 tablespoons fresh minced parsley
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- Bamboo skewers, soaked in water for 30 minutes
- Peal the garlic cloves. Using a mortar and pestle mash the garlic into a paste with the salt. Incorporate the garlic into the ground lamb along with the onion, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger and pepper in a mixing bowl. Blend well. Form the mixture into balls flattening into 2 inch ovals around the skewers.
- Grill over medium charcoal fire for optimum flavor. May broil in oven turning occasionally until desired doneness, about 6 minutes for medium.