There is nothing more Primal than starting a fire and grilling some meat! Sometimes, however, grilling just isn’t an option (thanks Canada!) Don’t fret,this recipe will show you how to make the most of your indoor cooking. A grill pan is all you will need to fire-up some super delicious Mint-Parsley-Coriander Grlled Lamb Kebobs. Loaded with a ton of fresh herbs and spices, it is sure to please any crowd – even those who aren’t health conscious! I love to serve them with a simple spring salad and some homemade tahini to highlight flavours of the lamb!
- 2 lbs ground lamb
- 1/2 cup onion finely chopped
- 1 lemon zested
- 1 red chile pepper finely chopped
- 4 cloves garlic finely chopped
- 1 egg yolk and white
- 1/2 cup fresh parsley chopped
- 1/2 cup coriander finely chopped
- 8 sprigs mint finely chopped
- 1.5 tsp kosher salt
- 1 tsp turmeric
- 1 tbsp spicy Spanish paprika
- 1 tbsp onion powder
- 1 tbsp coriander powder
- 1 tsp cumin
- 1/2 tsp black pepper freshly cracked
- 1/4 tsp ground cardamom
- 3 tbsp olive oil extra virgin
Using your hands, combine all of the ingredients in a large mixing bowl until all of the herbs and spices are evenly distributed. Be careful not to overwork the meat!
Once the mixture has come together, cover the bowl with some plastic wrapping and let sit in the fridge for 1-2 hours.
Remove the meat from the fridge. Holding a wooden or metal skewer in one hand, take a small portion of the meat mixture in the other hand and begin to apply it along the length of the skewer with a gentle yet firm grip. It is best to start with a small amount of meat and add to the skewer if necessary. This part takes some practice.
Tip: to avoid the meat from sticking, run your hands under some cold water first.
You can smooth out the edges of the skewers by rolling it along a cutting board - almost as if you are rolling a dough.
Continue to skewer all of the meat.
Heat a heavy-bottomed grill pan over high heat. A nonstick or cast iron skillet will also work.
Test the heat of the pan by splashing a tiny bit of water onto it. If the water sizzles and dances, the pan is hot enough.
Add the kebobs directly into the hot, dry pan - no need to add extra oil because there will be enough fat and oil in the meat already.
Working in batches, cook the kebobs over high heat until the bottom has formed a nice golden brown crust - approximately 4-5 minutes.
Flip each of the kebobs and continue to cook the other side for approximately 3-4 minutes or until they have formed a golden brown crust.
Remove the kebobs from the skillet. To plate the kebobs, layer three kebobs alongside one another. Alternating the direction of the kebobs, stack three more kebobs atop the first layer. Continue like this until the kebobs are piled atop one another in a criss-cross pattern.
Serve alongside some fresh spring mix and some lemon wedges for squeezing. Drizzle some homemade tahini over top!