Lamb Kabobs with Fresh Mint and Cilantro

Recipe by Naftali Hanau and Rachel Rosen

  • 2lbs Grow and Behold Ground Lamb
  • 1 large egg
  • 2 garlic gloves, minced
  • 1/4 cup of mint, chopped
  • 1/4 cup of cilantro, chopped (cilantro haters can substitute parsley, if you must)
  • 1 teaspoon sumac
  • 1 teaspoon paprika
  • zest and juice of 1 lemon, divided
  • 1/2 cup of matzo meal (optional to bind. You can also substitute potato starch)

Mix all ingredients together except for juice from ½ of the lemon. Shape into cigars. Grill, broil, or pan-fry. Squeeze reserved half lemon over cigars.

2 lbs yields 16 cigars. Can be made up to 1-day ahead and kept wrapped tightly in fridge, or frozen for up to two months.

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