| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | Lamb, Moroccan | 2 | Servings |
INGREDIENTS
| 10 | oz | Ground lamb |
| 2 | tb | Minced onion |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Chopped fresh mint or 1 1/2 teaspoon dried mint |
| 1/4 | ts | Each ground cumin, ground marjoram, salt, and pepper |
| 2 | ts | Olive oil |
| 1 | ts | Lemon juice |
| 1/2 | Garlic clove, minced | |
| 1/4 | ts | Paprika |
INSTRUCTIONS
In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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