Moroccan Ground Meat Kebabs

Step

• 1

  In a large mixing bowl, combine all the ingredients except the pita bread. Form into meatballs, each about 2 inches in diameter. Skewer each meatball on a bamboo skewer, then wet your hands with cold water and mold the meat into a cigar shape about as large as a man's thumb. Cover and refrigerate for at least 30 minutes, or even overnight.

  Ingredients

  • 1 1/2 Pound Ground Lamb or Ground Beef, chilled

  • 2/3 Cup onion, minced

  • 2 Clove garlic, minced

  • 3 Tablespoon minced cilantro leaves

  • 1 Tablespoon Fresh Mint, minced

  • 1 Tablespoon ground cumin

  • 1 Teaspoon paprika

  • 1 Teaspoon salt

  • 1/2 Teaspoon ground coriander

  • 1/4 Teaspoon ground cinnamon

• 2

  When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

• 3

  Grill the kebabs, turning once, for 25 to 30 minutes, or until the internal temperature when read on an instant-read meat thermometer is 160.

• 4

  Warm the pita bread on the grill before serving, if desired.

  Ingredients

  • As Needed Pita Bread