How to make it

  • Place the onion, garlic, red pepper, jalapeño pepper, and cilantro in the bowl of a food processor.
  • Pulse until the vegetables are finely minced but not puréed.
  • Put the vegetable mixture into a bowl and add the minced lamb. cumin, cinnamon, cardamom, cloves, salt, and pepper.
  • When adding the spices sprinkle over mixture as opposed to just dumping them in one spot. (The minced lamb is very sticky and it is tricky to get the spices evenly mixed in.)
  • Using your hands, mash the mixture together until evenly combined.
  • At this point you can leave the meat mixture in the fridge for a few hours to let the flavours meld.
  • When ready to cook, divide the mixture in to six portions.
  • Mold the meat mixture in to a flat rectangle around a soaked wooden skewer and form in to a kabob.
  • These would be great cooked on a grill but I just cooked mine under the broiler for about 5-7 minutes per side.
  • You want them cooked through but not dry.
  • These would also make nice lamb burger patties.

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