The Recipes

Ground Lamb Kabobs

Ah, one of my favorite delights in life: food that comes on a stick.  Whether it's a big ol' ice cream bar in the summer or anything put on the grill, it just makes me happy.  But of course, the absolute best incarnation of food on a stick is MEAT ON A STICK.  I don't care if it's a corn dog or these great kabobs, meat on a stick makes me one happy girl.

Ground Lamb Kabobs


- 1/3 lb. ground lamb
- handful of cilantro, chopped
- small handful of mint, chopped
- 2 garlic cloves, minced
- 1 T. cumin
- 2 T. paprika
- 1/4 c. Greek yogurt
- 1 lemon, zested and juiced
- 1/4 red onion, diced
- 4 cherry tomatoes, quartered
- 1/2 c. arugula
 -1/4 c. bulgur wheat
- dash of red wine vinegar
- salt
- pepper
- olive oil

Mix together the yogurt, a few pinches of each herb, lemon juice, and 1/4 of the garlic.  Season with salt and pepper and set aside.

In a bowl, mix together the lamb with the rest of the herbs, garlic, lemon zest, cumin, and paprika.  Season with salt and pepper.  Add 1-2 T. of the yogurt mixture and combine.

Start the bulgur wheat cooking according to package instructions.  This should take 12-15 minutes.

While it cooks, portion the meat in half and mold it around 2 steel skewers.  Heat a griddle until a drop of water sizzles when you drop it on the pan.  Spray the griddle with cooking spray and lay the meat skewers on it.  Cook for about 2 minutes on each side; you should get a nice brown crust before rotating them.

While the meat cooks, whisk together the vinegar with a bit of salt and pepper.  Add 1-2 T. of olive oil and add in the bulgur, tomatoes, onion, and arugula.  Toss together and plate.  Top with the lamb kabobs and finish with the rest of the yogurt mixture.  Dinner on a stick is served!