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Lamb Kebabs with Baharat Glaze

Yields: 1 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Baharat (Salt-Free) 1 oz bag $2.95
Salt Kosher $3.75
Shallots, Freeze Dried 1 oz bag $6.10

Ingredients:

Directions:

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.

Serving Suggestions:

Serve warm with our Tarator Tahini Sauce for dipping.

Yields:

1 dozen

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lamb Kebabs With Baharat Glaze

“I was in your Santa Rosa, CA store today. What a wonderful store! The staff was so very helpful and knowledgeable, and I had such fun smelling my way around the store.”

-Dawn D. of Crockett, CA

Lamb Kebabs with Baharat Glaze


Yields: 1 dozen

Ingredients:

Directions:

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.

Serving Suggestions:

Serve warm with our Tarator Tahini Sauce for dipping.

Yields:

1 dozen

Thanks to:

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.