Lamb Kebabs

Sunset reader Michael Furukawa, of Menlo Park, California, gave us this recipe—he suggests also trying it with ground chicken. His version resulted in long sausage-shaped kebabs, but we opted for meatballs—they're easier to handle and don't take long to cook.

2 pounds ground lamb

Zest and juice of 1 lemon

1 teaspoon fine sea salt

1 teaspoon pepper

1 teaspoon ground sumac*

1 teaspoon ground cumin

1/2 onion, finely chopped

2 garlic cloves, minced

1/2 cup plain fine dried bread crumbs

2 tablespoons olive oil

Hummus, pita bread, and green salad

Step 1

Preheat broiler. Gently mix meat, lemon zest and juice, seasonings, onion, garlic, and bread crumbs in a medium bowl just until combined.

Step 2

Form meat mixture into 18 balls (about 2 in. each) and slide 3 onto each of 6 metal skewers. Put on a baking sheet and brush with oil.

Step 3

Broil, turning once, until browned and done the way you like, 10 minutes for medium. Serve meatballs with hummus, pita, and green salad.

Step 4

*Find ground sumac, made from tart red edible sumac berries, in the spice aisle of well-stocked grocery stores.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 380Calories from Fat 62

% Daily Value *
Total Fat 26g40%

Saturated Fat 9.2g46%
Cholesterol 101mg34%
Sodium 545mg23%
Total Carbohydrate 8.7g3%

Dietary Fiber 0.7g3%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Lamb Kebabs