Lamb Kebabs with Baharat Glaze Recipe

Name: Lamb Kebabs with Baharat Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1.00 dozen
Cuisine: African & Middle Eastern
Ingredients: 1 lb. ground lamb; 1 lb. Baharat; 1 lb. Kosher Salt; 1 egg white, whipped; Freeze Dried Shallots; 1/2 cup bread crumbs; 1/2 cup *Bamboo Skewers, soaked in water for at least 30 min.; 1/2 cup ketchup; 1/2 cup Baharat

The warm flavors of Baharat works well to complement the slightly "gamey" flavor of ground lamb.

YIELD
1 dozen

TIME
Active Prep: 15 min
Cook: 15 min

INGREDIENTS

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

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The warm flavors of Baharat works well to complement the slightly "gamey" flavor of ground lamb.

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.

THANKS TO
Matt Wallington, Savory Spice—Platte St/Denver, CO manager

NUTRITION

Dairy-Free