Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fat free minced lamb |
| 1 \N | Onion; finely chopped |
| 2 \N | Garlic cloves; chopped |
| 4 teaspoons | Fresh parsley; chopped |
| 4 teaspoons | Fresh coriander leaves; chopped |
| 1 teaspoon | Cumin |
| 1 teaspoon | Paprika |
| ½ teaspoon | Ginger |
| ¼ teaspoon | Cardamom |
| \N \N | Salt and freshly ground pepper |
| 2 ounces | Dry bread crumbs |
| 3 tablespoons | Water |
| \N \N | Bamboo skewers |
Combine all the ingredients and knead well. Rest for at least 1 hour.
With wet hands, separate the meat mixture into 24 sausage shapes, packing them around the skewers, two on each one.
Grill rapidly on both sides over the barbecue, until done to taste. Serve immediately, with pitta bread or Moroccan bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.