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• 4 cloves garlic
• 2 teaspoons kosher salt
• 1 pound freshly ground lamb
• 1 small onion, grated
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon ground coriander *
• 1 teaspoon ground cumin *
• 1/2 teaspoon ground cinnamon*
• 1/2 teaspoon ground allspice*
• 1/4 teaspoon cayenne pepper*
• 1/4 teaspoon ground ginger *
• Freshly ground black pepper
• Olive oil, for brushing the grill
*If you have Kofte spice blend replace the six spices above with 2 tablespoons of the Kofte spice.
- Smash the garlic cloves and sprinkle with a generous pinch of salt. With the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 2 teaspoons of salt with the meat, onion, parsley, and spices.
- Divide the meat mixture into 28 rough balls. Mold each piece around the pointed end of a flat skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 2-inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.
- Heat a grill pan over medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes.
- Transfer to a serving platter and serve with tzatziki and flat bread.
Goat Yogurt Tzatziki
• 1 pint plain Beltane Farm goat’s milk yogurt
• 1 cucumber, peeled and seeded
• 1 teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice (1 lemon)
• 1 tablespoon good extra virgin olive oil
• 1 1/2 teaspoons minced garlic
• Pinch freshly ground black pepper
- Grate the cucumber and toss it with the kosher salt; place it in a sieve, and set it over a bowl to drain for 30 minutes – 1 hour.
- Place yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the lemon juice, olive oil, garlic, and pepper.
- You can serve it immediately, or allow it to sit in the refrigerator for a few hours to allow the flavors to blend.
- Season to taste with additional salt and pepper if needed.