Lazy Lamb Kabob

My 5 week long hiatus in the kitchen has finally come to an end.  Sort of.  I mean, if you consider grilling pre-made frozen meat patties, cooking.  Since I’ve been off my game for so long, I’ll say it does!  This week, I took some frozen lamb patties out of the freezer and grilled them up for a quick lamb kabob dinner.  It was delicious and quick, so I’d say it fits with my websites mission.  The original recipe has you mixing the kabob patties and chilling them for an hour to marinate.  I mixed it together and froze them, so they had a few weeks to stew in their spice juices.  The result was hot and tasty.  Here’s the scoop.

Lazy Man’s Lamb Kabob

  • 1 lb. Ground lamb
  • ½ medium onion
  • 2 cloves garlic
  • 1-2 jalapeno peppers
  • ¼ c. finely chopped fresh cilantro
  • 1 T. fresh ginger
  • 2 tsp. coriander, ground or freshly crushed
  • ½ tsp. cayenne pepper
  • ½ tsp. ground cumin
  • ½ tsp. freshly ground black pepper
  • 1 tsp salt

In a food processor, pulse garlic and ginger until finely minced.  Add onions, jalapeno and cilantro, and pulse until well chopped and mixed.  (If you don’t have a food processor, just mince/chop all ingredients by hand- with a knife, dummy!)

In a bowl, mix onion mixture with spices and ground lamb.  Kneed and squeeze ingredients until well mixed.

Form mixture into 4-5 patties, about 5 inches long and ¾ inch thick.

Wrap each patty individually in plastic wrap and then put in a ziplock bag and freeze for up to 6 months.

When ready to cook, oil the grill grate over hot coals, or heat a cast iron skillet/grill over medium high burner. Arrange the patties on the hot grate and gill, turning with a spatula, until nicely browned on both sides and cooked to taste 4 to 5 minutes per side for medium.

Serve with Tzatziki sauce, fresh tomatoes and pita.

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