Ground American Lamb Kebabs with Dried Fruit-Mint Quinoa
February 6, 2018
Great on the grill or in the pan!
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Ingredients
2 lbsground American lamb
1/2 cupfinely minced onion
6 cloves minced garlic
3 tbspchopped cilantro
3 tbspchopped parsley
1/2 tspground cumin
1/2 tspground coriander
1/8 tspground cinnamon
salt and pepper to taste
12 skewers (metal or wooden soaked in water)
Quinoa
2 cupquinoa
1/3 cupchopped dried apricots (about 6 apricots)
1/3 cupchopped medjool dates (about 3 large dates)
4 tbspchopped fresh mint
3 tbspchopped cilantro
2 tspfreshly grated lemon zest
3 tbspfresh lemon juice
1/2 tspsalt
1/2 tspfreshly 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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