Ingredients
The following ingredients have 2 Servings
- 3 olive oil-packed anchovy fillets
- 1 clove garlic
- 2 teaspoons sugar
- 2 teaspoons Bragg’s liquid aminos (you can use soy, I would suggest temari for this)
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 1 lemon, juiced
- 2 tablespoons apple cider vinegar
- 2 tablespoons hot water
- 2 teaspoons capers
- 2 tablespoons oil-packed sundried tomatoes, chopped
- 3/4 pound ground lamb
- 1/4 cup minced onion
- 1 clove garlic minced
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 tablespoon fresh, chopped parsley
- 6 bamboo skewers
Instruction
- Make sauce by combining all sauce ingredients. I like to use a mortar and pestle for this to keep a more rustic texture—you can use a blender or food processor but just pulse a few times. Combine anchovies, garlic, sugar, sun-dried tomatoes, mint and parsley, muddle until it forms a thick paste, add the rest of ingredients, and stir to combine. This can be made up to a week in advance and kept in the fridge.
- In a medium bowl, mix meat with other ingredients, portion into six logs. Wrap the meat mixture around skewers.
- Grill 4 minutes flip, cook another 3 minutes or so until firm. I used my indoor grill pan—you can also do these under a broiler, just watch closely to not over cook.
- Serve with anchovy sauce.
