Lamb Kebabs with Baharat Glaze Recipe
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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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
Matt Wallington, Savory Spice—Platte St/Denver, CO manager
NUTRITION
Dairy-Free
