Ingredients:
- 1 lb Ground Lamb (or half ground veal and lamb mixed)
- 1 tbsp Tomato Paste
- Minced Garlic
- Cayenne Pepper
- Cumin Powder
- Harissa Paste *
- Finely Chopped Parsley
- Finely minced or grated onion (optional)
- Salt/Pepper
- Olive Oil
- Water
- Wooden Skewers, soaked in water for 20 minutes
*Harissa paste can be purchased at Harris Teeter or specialty markets, such as Lebanese Butcher.
**The amount of spices you use in your lamb is at your own discretion. Everyone’s spice level is different. I like a lot of harissa in mine. I suggest going easy on the spices at first, and make a small test patty to cook and taste. Adjust your seasonings as desired.
Directions:
1. Mix the ground lamb with garlic, tomato paste, harrisa paste, cayenne pepper, cumin powder, onion, parsley, salt/pepper, olive oil, little water (for moisture).
2. Test a small patty on a skillet and adjust seasonings as needed.
3. Form the mixture around a skewer in a sausage shape. Wrap in aluminum foil. Refrigerate four hours for spices to blend.
4. Once ready to grill, remove from foil and place directly on the grill. You can also start on the grill for the grill marks, and finish in a 350 degrees oven.
**This can be eaten plain, or served with a Harissa sauce. Make harissa sauce by reducing veal/beef stock with a little harissa paste and tomato paste. Rice, grilled peppers, pita, yogurt are all great accompaniments.
