Comments on: Middle Eastern Ground Lamb Kabobs

By: sarah

sarah — Tue, 30 Aug 2022 23:38:55 +0000

good stuff

By: HWC Magazine

HWC Magazine — Sat, 05 Sep 2020 17:32:24 +0000

In reply to Ken. Thank you. These kabobs are really flavorful. Lamb is generally actually a little fattier but in a good way. Grass-fed lamb, has the same number of calories as grass-fed beef but actually has more health-promoting omega 3 fatty acids. Happy weekend to you.

By: Ken

Ken — Fri, 04 Sep 2020 14:41:13 +0000

I seen some ground lamb in the market and thought -- What can I make with that? I was thinking lamb meat balls, but worried about how to keep them together? Is the lamb fat enough? But lamb-kabobs makes so much sense. Thanks for the hints -- I think I can give it a go.

By: HWC Magazine

HWC Magazine — Wed, 26 Aug 2020 14:02:13 +0000

In reply to Eha Carr. Thank you Eha. We love lamb shish kebobs too. The spices and the grilling process makes these little bites so good. We do have an amazing Middle Eastern market right around the corner from us. I am sure they have Baharat spice as they make their own spice blends. Best of all, they make fresh out of the ovens flat breads every day. They are the best and are fantastic to serve with the lamb kabobs. Stay well and take care

By: Eha Carr

Eha Carr — Wed, 26 Aug 2020 02:53:47 +0000

These shishkebabs are probably my very favourites and I could eat such with different sides happily more than once a week ! Probably my favourite modes stem from the glorious Persian cuisine or Jordan and indeed so many different spice mixtures can be used. However for those who may not be aware of the taste combinations available, may I suggest a ready prepared spice blend from a good spice merchant (definitely NOT the salty supermarket rubbish !) . . . thus BAHARAT for more Middle Eastern flavours or BERBERE for more savoury African Ethiopian and Eritrean. . . ?