Preheat the bbq to searing, 600-700°; or the oven to 500°

Delicious Greek meatballs on skewers

Ingredients:

1 lb ground lamb

3-4 Tbsp onion, grated

2 garlic cloves, grated

1 tsp sea salt

1 Tbsp ground coriander

1 tsp ground cumin

1/4 tsp ground pepper

3 Tbsp finely chopped parsley

Optional

1/2 tsp cinnamon

1/2 tsp ground allspice

1/4 tsp cayenne

1/4 tsp ground ginger

Serves 2-3

Method:

If you have no garlic grater, mash the garlic in a mortar with the salt.

The onion MUST be grated, not chopped.

Using your hands, mix the onion, garlic, salt, spices and parsley with the lamb, until well blended.

Shape the mixture into 8-10 balls, then roll each ball into an elongated oval. Dip your hands into cold water, if the meat mixture sticks to them.

If desired, you can put each meatball on a skewer, but we find it not necessary.

Place the meatballs on a rack and chill in the refrigerator for at least 30 minutes, or up to 12 hours.

Sear the meatballs on the preheated barbeque for 1-2 minutes, turning often. Reduce the heat to medium and continue grilling for 5-6 minutes per side.

If using the oven,  cook the meatballs for approximately 6 minutes per side.

Serve with tsatsiki.

Source: somewhere on the Web, March 2014