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Receta KEFTA KABOBS WITH LAMB
by Wendy Saxena-Smith

KEFTA KABOBS WITH LAMB

Clean Diet week 1, day 6 lunch

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 6

Ingredientes

  • 2 pounds ground lamb
  • 1 onion, grated onto paper towels to adsorb excess moisture
  • 2-3 garlic cloves, minced
  • ½ teaspoon cinnamon
  • 1 teaspoon Ras-el-Hanout
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • several grindings black pepper
  • a small bunch of cilantro, finely chopped (about 3 tablespoons)
  • a small bunch of flat-leaf parsley, finely chopped (about 3 tablespoons)
  • veggies for skewers such as zucchini and onion
  • brown rice

Direcciones

  1. Directions: Mix the ground meat with all the other ingredients; knead vigorously, until very smooth and pasty. Cover and chill in the refrigerator for 1-2 hours. Wet your hands and divide the meat into golf-ball sized balls. This will make 24-30 balls. Alternatively you can shape the meat into mini-burgers (tangerine-sized balls). Press the meat balls firmly around square-bladed skewers, and mold into a sausage-link shape. (If your meat balls are too large, they will just fall off. Trust me.) Prepare a grill for direct cooking at around 400°F. When the coals are ready, grill the kabobs for 4-5 minutes each side, turning once or twice, until browned. Be careful not to overcook or the meat may dry out. Serve immediately. To the skewers added veggies of your choice such as zucchini and onion.
  2. Serve with BROWN RICE.