| 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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