on 04 September 2020 by Droobi
¼ kg low fat lean ground lamb
1 medium onion, minced
1 clove garlic, minced
¼ cup finely chopped curly parsley
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon cinnamon
¼ teaspoon allspice
1/8 teaspoon ground cloves
1. Preheat the grill to medium-high heat.
2. Add lamb in a medium bowl and add all other ingredients and gently knead with clean hands to combine, about 1 minute.
3. Divide into 4 portions. Shape each portion into a sausage shape. Thread meat onto a heavy metal skewer.
4. Grill kebabs without adding any oil, turning the skewer every 3 to 4 minutes, until cooked through.