Makes 4-6 servings
Ingredients:
2 lbs. Windy N Ranch ground lamb
1 onion, minced
1 Tbsp. cumin
1.5 tsp. salt
1 tsp. coriander
1/2 tsp. garam masala
1/2 tsp. mild chile flakes
1 small handful of fresh parsley, minced
1/4 cup olive oil
Directions:
Heat grill to medium high heat. Combine all ingredients except for meat in a food processor. Pulse only until the spices and herbs are evenly distributed. Form into 15 even balls. Place the meatballs on a foil lined sheet pan and refrigerate overnight for best flavor, or at least 2 hours. Pack meatballs onto metal or soaked bamboo skewers, squeezing the meat securely around the skewer in tightly packed oval shapes, approximately 2 per skewer. (Alternatively, you can form them into patties and skip the skewers.) Grill meat until desired doneness. Serve wrapped in pita with thinly sliced red onion, tomato slices and tzaziki (cucumber yogurt sauce), or as an entree with a side of steamed basmati rice and a Greek salad.