Ground Lamb Kebabs
1 pound ground lamb
1 cup fresh parsley leaves, chopped
4 cloves garlic, minced
1 large onion, finely diced
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
Heat the oil on a pan over medium-high heat.
Put the onions in the pan and cook stirring occasionally for about 6-7 minutes until lightly browned.
Lower heat to low, add the garlic and cook for about 5 minutes more. Remove pan from heat and set aside until cooled to room temperature.
Preheat grill to medium high.
Mix the lamb, parsley, onions, cayenne, cumin, coriander, salt and black pepper in a large bowl using your hands. Combine until just mixed thoroughly but not over mixed.
Take 2-3 tablespoons of the lamb mixture and form a roll around each skewer. Flatten the ground lamb roll around each skewer or leave as a roll if desired. Keep making lamb kebab skewers until the lamb mixture is used up.
Place each lamb kebab skewer on the grill. Grill for 3 minutes on each side for a total of 6 minutes or until done.
Serve lamb kebabs warm with flat breads and yogurt sauce or any other sauce of your choice.