Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa

Name: Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa
Prep time: PTM
Ingredients: 2 lbs ground American lamb; 1/2 cup finely minced onion; 6 cloves minced garlic; 3 tbsp chopped cilantro; 3 tbsp chopped parsley; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/8 tsp ground cinnamon; salt and pepper to taste; 12 skewers (metal or wooden soaked in water); 2 cup quinoa; 1/3 cup chopped dried apricots (about 6 apricots); 1/3 cup chopped medjool dates (about 3 large dates); 4 tbsp chopped fresh mint; 3 tbsp chopped cilantro; 2 tsp freshly grated lemon zest; 3 tbsp fresh lemon juice; 1/2 tsp salt; 1/2 tsp freshly ground black pepper

February 6, 2018

Great on the grill or in the pan!

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Ingredients

2 lbs ground American lamb

1/2 cup finely minced onion

6 cloves minced garlic

3 tbsp chopped cilantro

3 tbsp chopped parsley

1/2 tsp ground cumin

1/2 tsp ground coriander

1/8 tsp ground cinnamon

salt and pepper to taste

12 skewers (metal or wooden soaked in water)

Quinoa

2 cup quinoa

1/3 cup chopped dried apricots (about 6 apricots)

1/3 cup chopped medjool dates (about 3 large dates)

4 tbsp chopped fresh mint

3 tbsp chopped cilantro

2 tsp freshly grated lemon zest

3 tbsp fresh lemon juice

1/2 tsp salt

1/2 tsp freshly ground black pepper

Directions

1In a large bowl, combine lamb, onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, salt and pepper; mix until well incorporated. Form into 24 oblong patties; thread 2 patties onto each skewer.

2Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through, 2 minutes per side (meat will be pink on the inside). (Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare.) Remove from heat; rest for 3 minutes.

3Quinoa:

4In a 4-quart saucepan, add quinoa; rinse with cold water 3 times, changing water each time. After the third rinsing, add 3 cups water to quinoa. Bring to a boil and cook, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm.

Courtesy of the American Lamb Board.

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