Lamb Kebabs

Our friend, master chef Gary Hoyer served these at Kate and Stefan's rehearsal dinner. They disappeared so fast I only tasted one!

Ingredients:

Method:

olive oil
1/2 cup pine nuts (or slivered almonds)
1 onion, chopped

Saute the nuts and onion gently, until softened.
1-1/2 lbs ground lamb
(I also added 1 lb extra-lean ground beef)

1/2 tsp allspice
1/2 tsp cinnamon
1 tsp cumin
1-1/2 tsp coriander
1 tsp salt
1-1/2 Tbsp minced garlic
juice of 1/2 lemon
[optional: I left out--
1/4 cup cold butter]

In a large bowl, combine the meat and spices with the sauteed nuts and onions. Squeeze the mixture through your fingers until everything is thoroughly blended.

Form into small, sausage-shaped kebabs, about the length of your finger and a little wider. [This is easier to do if you rinse your hands with cold water after shaping one or two.]

Preheat the barbeque until it is very hot. 'Mark' the kebabs by grilling them quickly on each side. You can then either reduce the heat on the barbeque and continue grilling the kebabs; or finish cooking them on a baking sheet in a hot oven. Either way, they should only take about 10 minutes.

Serve these over rice, with Herbed Yogurt on the side.
Makes about 20 kebabs from Gary Hoyer, owner of Millie's Bistro in Toronto, August 2004