Sriracha Lamb Kebabs
- 2 pounds ground lamb
- 1 large red onion, grated
- 2 cloves garlic, minced
- 1/4 cup Sriracha
- 1/2 cup shelled pistachio nuts, coarsely chopped
- 1 1/2 tablespoons ground sumac, or 1 tablespoon minced lemon zest
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Lemon wedges, for garnish
- Sriracha Tzatziki (page 23)
- In a large bowl, mix together the lamb, onion, garlic, Sriracha, pistachios, sumac, salt, pepper, cumin, and cinnamon.
- Work the mixture gently with your hands until the meat becomes slightly sticky, 4 to 5 minutes.
- Cover and refrigerate for 1 hour.
- While the meat is chilling, soak 12 (10-inch) wooden skewers in warm water for about 30 minutes.
- Preheat the broiler or the grill to high heat.
- Line a baking sheet with parchment paper.
- Fill a small bowl with cold water.
- Divide the meat mixture into 12 equal balls.
- Gently form each portion onto a skewer, lightly wetting your hands to keep the meat from sticking to your palms.
- Shape each kebab into a long patty of sorts, gently squeezing to keep the meat together, wetting your hands as necessary.
- Set each finished skewer aside on the lined baking sheet as the others are made.
- When all the skewers are prepared, place them under the broiler or on the grill.
- Cook the kebabs, turning them once, until browned and cooked through, 10 to 12 minutes.
- Remove the meat from the skewers.
- Serve hot with lemon wedges and Sriracha Tzatziki on the side.
- Divide the meat into 8 equal balls.
- Shape into patties, and grill or broil until cooked through, 10 to 12 minutes, turning once.
- Serve on a sesame seed bun with sliced tomato, feta cheese, and a dollop or two of Sriracha Tzatziki.
ground lamb, red onion, garlic, sriracha, pistachio nuts, ground sumac, kosher salt, freshly ground black pepper, ground cumin, ground cinnamon, lemon wedges
Taken from www.epicurious.com/recipes/food/views/sriracha-lamb-kebabs-379504 (may not work)