Yield: 2 servings
|10 ounces||Ground lamb|
|2 tablespoons||Minced onion|
|1 tablespoon||Chopped fresh parsley|
|1 tablespoon||Chopped fresh mint or 1 1/2 teaspoon dried mint|
|¼ teaspoon||Each ground cumin, ground marjoram, salt, and pepper|
|2 teaspoons||Olive oil|
|1 teaspoon||Lemon juice|
|½ \N||Garlic clove, minced|
In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan.
In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each.