Brochettes de Kefta

• 2 pounds lamb, finely ground
• 2 onions, grated
• 3 tablespoons chopped flat-leaf parsley
• 3 tablespoons chopped cilantro
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• Salt and pepper
• 1/4 teaspoon ground chili pepper (optional)

1. Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty.
2. Wet your hands and divide the meat into 32 egg-sized lumps.
3. Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes.
4. Cook over charcoal or under the broiler for 45 minutes, until done, turning over once.
5. Be careful not to overcook, as the meat dries out quickly.
6. Serve at once with bread.
7. For a minty brochette, mix the meat and onion with 3 tablespoons chopped cilantro, 3 tablespoons chopped mint, 2 teaspoons ground cumin, salt, and pepper.
8. When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/21 lemon over the brochettes.

lamb, onions, flatleaf, cilantro, ground cumin, ground coriander, ground ginger, cinnamon, salt, ground chili pepper

Taken from www.epicurious.com/recipes/food/views/brochettes-de-kefta-104678 (may not work)