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  • 4servings
  • 26minutes
  • 364calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 small shallots , coarsely chopped

  2. 1/4 cup(s) cilantro

  3. 1/4 cup(s) flat-leaf parsley

  4. 1/4 cup(s) mint leaves

  5. 2 clove(s) garlic , crushed through a press

  6. 1 teaspoon(s) ground cumin

  7. 2 small red or green fresh chiles , chopped

  8. 1/4 teaspoon(s) ground allspice

  9. 1 1/4 pound(s) ground lamb

  10. 2 medium zucchini

  11. 1 small red onion

  12. 1/2 teaspoon(s) salt

  13. 1/2 teaspoon(s) freshly ground pepper

  14. Extra-virgin olive oil , for brushing

  15. 4 cup(s) romaine lettuce , shredded

  16. 1 cup(s) fresh mint leaves

  17. Warm flatbread , as an accompaniment

  18. Harissa hot sauce , as an accompaniment

  19. Lemon wedges , as an accompaniment

Instructions Jump to Ingredients ↑

  1. Combine shallots, herbs, garlic, cumin, chiles, and allspice in a food processor; pulse until mixture is finely minced. Combine with lamb in a medium bowl; mix with hands, just until combined. Cover bowl; marinate mixture in refrigerator 2 hours so flavors can meld.

  2. Using a vegetable slicer, cut zucchini lengthwise into thin, flexible slices. Cut red onion into 12 (2-inch) pieces. Divide lamb mixture into 12 portions; shape into small ovals. Wrap a piece of zucchini around each meatball, trimming to fit, and thread onto double skewers, alternating with red onion pieces. Season with salt and pepper. Brush kebabs with olive oil.

  3. Grill over medium-high heat, turning and basting with olive oil, 8 minutes, or until just cooked through.

  4. To serve, mix lettuce and mint; divide among 4 plates. Top with kebabs. Serve with flatbread, hot sauce, and lemon wedges.

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