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Hey guys! I wanted to share this recipe with you today because it’s officially grilling season here- the weather has been just gorgeous- and these are AMAZING.
We love Middle Eastern food in my house and these are labor intensive but easy! and so delicious.
Before I get going let me just say: This isn’t for the faint of heart. It is heavily spiced and aromatic. If you are new to food from this region of the world, I suggest halving the spices and going with beef. For someone who LOVES food like this and has had it often, you’ll probably appreciate the full spices with ground lamb more.

This recipe serves 4-5!

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What you will need:
15-20 BBQ skewers

FOR THE MEAT:
olive oil
6 garlic cloves, minced
1 1/2 pounds ground lamb or lean ground beef
2/3 cup minced FRESH parsley
1/2 cup of onion, minced OR 1 tbsp. onion powder (I like to add a little of both)
1 1/2 tbsp. cumin
1 1/2 tbsp. coriander
1 tbsp. ground cinnamon
1 tsp. ginger
1 tsp. ground black pepper
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cayenne pepper

*FOR THE VEGETABLES:
1 yellow, 1 red and 1 orange pepper
2 small zucchini
a dozen mushrooms
1 large red (or yellow) onion
1 large eggplant
*all cut into large, bite size, impale-able pieces 🙂
olive oil
seasoning of your choice- for the veg, we like to toss with middle eastern kabob spice, which is found at most Asian specialty and halal markets. No salt seasoning works great too. Feel free to keep it simple with plain ‘ol salt and pepper.

What you need to do:

-Mix all meat ingredients together well in a large mixing bowl, using a few dashes of olive oil to moisten.
-Chill mixture in the refrigerator for at least a half hour. While it’s chilling, soak skewers in a few inches of water and prep your vegetables.
-place all chopped vegetables in a large mixing bowl with sealable lid, add oil and seasonings, put on the lid and shake to toss, coating the vegetables evenly.

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-when meat mixture is ready, break off pieces and roll into a ball. Skewer and then flatten slightly, making kind of an egg/oval shape that is roughly 2 inches long and an inch thick. Alternate these with the vegetables.

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(Usually, I find that since this meat is heartier than a simple piece of steak on a kabob, no more than 2 pieces of meat are needed per stick. )
-coat grill generously with non-stick BBQ spray.
-On medium-high heat, grill skewers 6 to 10 minutes on each side, depending on how well done you like them.

Serve with your choice: Rice (Jasmine, Basmati or Pilaf are all wonderful) or flat bread (we like naan)

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ENJOY!

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