Lule Kebob

[valley ranch]

2lbs very lean ground lamb~Ok beef if you must.

1/2cup coarsley chopped onion
1/2 cup chopped parsley
Salt and freshly ground black pepper
1tablespoon Sumac flakes
2 lemons cut into wedges

1. Combine the grounnd lamb, onion, half the parsley, and salt andpepper in the bowl, mush,mix with hands
2. With wet hands form onto the sword or shish about 6" long and 1 1/2" -2" across. Place over coals, glowing until golden brown all over, turning frequently.

3. Serve sprinkled with remaining parsley, alonge with the sumac. and with lemon wedges on the side.

 

[Smart Red]

Sounds yummy -- with beef.

 

[journey11]

Never had lamb before. Gonna have to do something about that.

The sumac is bright red and fresh right now. Time to harvest some if I'm going to try this recipe. I'm not sure that I've seen ground lamb at the grocery store. Maybe it would be good with venison? Got plenty of that. My AC has been out, so I've been cooking on the grill all week.

 

[valley ranch]

I was told, by MosJan, Black Pepper makes it too dry~use Red Pepper. I've asked if that is Aleppo Pepper, we'll see what the answer is.
journey, You should grind you own lamb.