Lamb: LAMB KEBABS - North Africa by Recipe Cottage

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	LAMB KEBABS - North Africa

		1 1/2 pounds lamb, ground chopped fresh parsley and lemon wedges For the marinade: 4 tablespoons olive oil 1 teaspoon lemon juice 1 onion, grated 1 garlic clove, finely chopped 1 1/2 tsp ground cumin 1 1/2 teaspoon cayenne pepper 2 tablespoons finely chopped fresh parlsey salt and pepper Warm or toasted pita bread Yoghurt seasoned with ground pepper and paprika, and chopped cilantro Thin sliced cucumber (optional) thin sliced onion (optional) Mix together all the marinade ingriends. Make the ground lamb into 8 patties or smaller balls.. Thread the lamb onto skewers and lay in a shallow non metallic dish. Pour over the marinade, leave for at least 2 hours, turning at least once. Preheat the broiler or oven, Broil the kebabs , turning occasionally, for 4-7 minutes or longer in the oven, about 15-30 minutes, depending on the size and how well cooked you like the meat. Serve sprinkled with parlsey and accompanied by lemon wedges. Note: I like the smaller balls, served with quarters of toasted pita bread or the larger ones, served in half a warm pita bread with seasoned yoghurt and thin slices of cucumber and raw onion or any green salad with ranch dressing.