Lamb Kabobs on Cinnamon Skewers

1lb ground lamb
2 Tbsp chives chopped finely
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp ginger powder
1/2 tsp granulated garlic
1 tsp sea salt
1/4 tsp cayenne pepper
8 6″ cinnamon sticks

Sprinkle your seasonings on top of lamb and stir with a spoon to break up the meat. Then mix with your hand until it is soft and sticks together. With one hand grab a meatball size piece and work onto your cinnamon stick. Dampen your hand to help the meat move better.

before grilling

I grilled my meat for 5 minutes, then turned after 2 minutes to the other side, 2 minutes the next side, and another 1-2 the next. All in all it was about 10-12 minutes total for a juicy but well done kabob. If you care about aesthetics, you can also cover the ends of the cinnamon sticks in foil to keep them from burning. Either way, the cinnamon will be nicely infused into the lamb.

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February 9, 2011 | Filed Under Recipes, Tips | 1 Comment 

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  • Starting Weight: 259.9
    Current Weight: 233.4
    Goal Weight: 160
    Starting Size: 22
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