Jeff Koehler'S Moroccan Grilled Lamb Kefta Brochettes Recipe

• 1 1/2 pounds ground lamb or beef (or a combination)
• 1/4 cup loosely packed chopped parsley
• 1/2 cup loosely packed chopped cilantro
• 1 tablespoon chopped fresh mint (optional)
• 1 tablespoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground mace, or 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne, or more to taste
• 1 tablespoon salt
• 1 medium red onion, grated
• olive oil as needed

1. If using wooden skewers, soak them in a shallow dish of water while preparing the meat.
2. In the meantime, in a medium bowl, combine ground meat and remaining ingredients except the onion and olive oil. Incoporate most of the grated onion, taking care to not make the mixture too wet; it should remain somewhat sticky, like the texture of sausage. If the meat is relatively lean, add some olive oil.
3. Take a palmful of meat and press it around the middle of a skewer, then roll it lightly on a cutting board or between your palms to form an even "sausage" around the skewer about 6 inches long. Repeat with remaining skewers and meat.
4. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
5. and
6. the grilling grate. Grill the skewers, turning once, until firm to the touch and cooked through. Serve hot.

ground lamb, parsley, cilantro, fresh mint, sweet paprika, ground cumin, ground cinnamon, ground mace, cayenne, salt, red onion, olive oil

Taken from www.seriouseats.com/recipes/2012/06/jeff-koehlers-moroccan-grilled-lamb-kefta-brochettes-recipe.html (may not work)