Moroccan Ground Lamb Kebabs

Steps

• 1

  In a large mixing bowl, combine the lamb, onion, garlic, cilantro, mint, if using, cumin, paprika, salt, coriander, and cinnamon. Form into meatballs, each about 2-inches in diameter.

  Ingredients

  • 1 1/2 Pound ground lamb, or beef

  • 1/3 Cup onion, finely diced

  •  1-2 cloves garlic, minced

  • 3 Tablespoon fresh cilantro, or parsley, finely chopped

  • 1 Tablespoon fresh mint, finely chopped, optional

  • 1 Teaspoon ground cumin

  • 1 Teaspoon paprika

  • 1 Teaspoon Salt

  • 1/2 Teaspoon ground coriander

  • 1/4 Teaspoon cinnamon

• 2

  Skewer each meatball on a bamboo skewer, then wet your hands with cold water and mold the meat into a cigar shape about 3-inches-long and 1 1/2-inches-wide. Cover and refrigerate for at least 30 minutes, up to overnight.

• 3

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 4

  Insert the probe horizontally into the center of the kebab. Place the kebabs directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 160°F, 25-30 minutes.

  350 ˚F / 177 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• 5

  Place the pita bread directly on the grill grates to warm through, 1-2 minutes.

  350 ˚F / 177 ˚C

  Ingredients

  • As Needed Pita bread, for serving

• 6

  Remove the kebabs and pita from the grill, and serve warm. Enjoy!