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Greek Lamb Kabobs

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
15  People

Ingredients

Recipe makes 15 Servings

2 Lb H-E-B Natural Ground Lamb
6 H-E-B Garlic Cloves, chopped
1/2 cup(s) Shallots
1/2 cup(s) Cilantro
1/4 cup(s) chopped fresh mint leaves
2 Tsp Cumin
2 H-E-B Large Grade A Eggs, beaten
3/4 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
1/4 Tsp salt
1/4 Tsp pepper
15 bamboo skewers, soaked in water 20 minutes
1 grilling mesh
1/2 cup(s) oregano
1 cup(s) extra virgin olive oil
2 Roma tomatoes, thin sliced
15 H-E-B White French Rolls, sliced open lengthwise
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Instructions

1
Combine ground lamb, garlic, shallots, cilantro, mint, cumin, beaten eggs, and bread crumbs in bowl and season to taste with salt & pepper.
2
Gently mix (over mixing will make patties tough).
3
Divide lamb mixture into 30 meatballs and place on foil lined baking sheet.
4
Thread 2 meatballs per skewer. Cover with plastic wrap and keep refrigerated until ready to grill.
5
Prepare charcoal or gas grill for cooking (375°F).
6
Grill lamb meatball skewers on grilling mesh with the lid down for 3 minutes per side or until internal temperature reaches 145°F.
7
Serve warm on rolls with creamy cilantro dressing, sliced tomatoes, and crumbled feta cheese.

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