Recipe: Lamb Kebabs with Baharat Glaze
The warm flavors of Baharat works well to complement the slightly "gamey" flavor of ground lamb.
For the kebabs:
- 1 lb. ground lamb
- 2 Tbsp. Baharat
- 1 tsp. Kosher Salt
- 1 egg white, whipped
- 1 oz. Freeze Dried Shallots
- 1/2 cup bread crumbs
- Bamboo Skewers, soaked in water for at least 30 min.
For the glaze:
- 1/2 cup ketchup
- 1 tsp. Baharat
Mix kebab ingredients together in a medium bowl until well combined. Refrigerate for 1 hour or more. Mix glaze ingredients together in a small bowl and set aside. Preheat grill to medium. To make kebabs, take palm size scoop of meat mixture and shape into ovals or meatball-style rounds and thread 3 or 4 to a skewer. Lay skewers on grill and cook 5 to 10 min. until cooked through with nice char marks. Turn frequently to make sure each side cooks evenly. Brush each kebab generously with glaze a few minutes before pulling off the grill, then brush again with more glaze if desired.
Serve warm with our Tarator Tahini Sauce for dipping.