Yield: 12 servings, 2 skewers each.
4 lb. ground American Lamb
1 medium small red onion, peeled, finely diced
3 oz. lime juice
3 bunches flat leaf parsley, leaves only, finely chopped
¾ tsp. ground coriander
¾ tsp. ground cinnamon
¾ tsp. cayenne
¾ tsp. allspice
¾ tsp. cardamom
to taste, sea salt or kosher salt and black pepper
12 pita bread rounds
as needed, extra virgin olive oil
1 tsp. ground sumac
1½ qt. minted citrus-fennel-couscous salad
- Mix together lamb, onion, lime juice and parsley. Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper. Refrigerate lamb mixture to chill. Once chilled, shape into 24 approximately 3-ounce flattened patties. Wrap around skewers. Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F.
- Brush pitas with olive oil and sprinkle with sumac. Toast or grill until crisp. Break into chips.
- Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint. If desired, garnish with orange and grapefruit slices.