Lamb on a Stick
“Kids will eat anything if it’s on a stick,” says Chef Charlie Redd. These crowd-pleasing lamb skewers, flavored with cumin and coriander, cook up quickly and can easily be doubled if you have a larger crew on hand.
- 1 pound ground lamb
- ¼ cup minced red onion about ½ a small red onion
- 2 tablespoons minced garlic about 3 medium cloves
- 1 tablespoon cumin seeds toasted and ground
- 1 teaspoon coriander seeds toasted and ground
- 1 egg lightly beaten
- ½ cup chopped fresh parsley
- 1 teaspoon kosher salt
- ¼ cup finely ground bread crumbs
- 16 wooden skewers soaked in water for at least 1 hour
- Light a gas or charcoal grill to medium-high heat. Combine lamb, onion, garlic, cumin, coriander, egg, and parsley in a medium bowl and mix until thoroughly combined. Add salt and stir to combine. Add bread crumbs, a little at a time, if the mixture seems too wet. You may not use all the bread crumbs.
- Scoop golf ball–size handfuls of meat mixture and form 3-inch-long log shapes around the skewers. Place on a platter in the fridge for about 10 minutes to dry slightly for easier grilling.
- Grill skewers for 3 to 5 minutes each side (timing will vary depending on the grill’s heat and the size of the meat pieces). Transfer to a platter and serve with Yogurt Dipping Sauce.
Photographed by Brian Samuels