I love lamb, but I find that even those who think it’s too gamey seem to mind ground lamb less. The flavors are bold but not too in-your-face. You can omit or decrease any flavor you’re not a fan of. These are great in a fresh pita with some techina and pickled onions.
Yields 8 kabobs
If using wooden skewers, soak for 20 minutes.
Mix all ingredients in a small bowl until just combined. Form mixture into 16 balls, then use your hand to press into an oval shape. Slide two onto each skewer.
Preheat grill to medium-high and grill for seven minutes per side or until fully cooked.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis