Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground lamb (sub beef if you prefer)
  • 1 medium Spanish onion, minced
  • 1 clove garlic, minced
  • ¼ cup finely chopped curly parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1/8 teaspoon ground cloves

Instruction

  • Preheat grill to medium-high heat. Knead lamb, onion, garlic, parsley, salt, pepper, cinnamon, allspice and cloves in a medium bowl with clean hands until the seasonings are evenly distributed through the meat.
  • Divide into 4 portions. Shape each portion into a 8-inch sausage shape. Thread meat onto a heavy metal skewer.
  • Soak a folded paper towel with oil. Hold the towel with tongs. Drag it along the grill grate toward you to oil grill rack. Do this immediately before adding the meat, as the oil will cook off quickly.
  • Grill kebabs, turning every 3 to 4 minutes, until cooked through, 9 to 13 minutes. Let rest on a cutting board for 4 minutes before removing skewer and slicing.