Bob's Kabobs
Category: Dinner
Prep time : 1 hr
Cook time : 15 min
Total time : 1 hr 15 min
Makes: 4 Servings
Scale recipe by: ×
Spice Blend:
2 tsp ground cumin
1/2 tsp ground coriander
2 tsp Aleppo pepper
1 1/2 tsp coarse Kosher salt
1 pinch cayenne
1 pinch cinnamon
1 tsp sumac (optional)
For the Kabobs:
1 lb ground lamb
2 Tbsp water
8 bamboo skewers
Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
While meat is chilling, place bamboo skewers in water to soak for 1 hour.
Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
Preheat an outdoor charcoal grill to medium-high heat.
Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 F.
Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
While meat is chilling, place bamboo skewers in water to soak for 1 hour.
Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
Preheat an outdoor charcoal grill to medium-high heat.
Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 F.
If you can taste the cinnamon, it's too much.
The spice mix as written was too much for ground beef. Could have made half this amount.
The spice mix as written was too much for ground beef. Could have made half this amount.
Food Wishes
Submitted by Jessica on 2020-08-03