Greek Lamb Kabobs

Prep Time:
20 minutes
Cook Time:
15 minutes
Makes:
15 servings
Source

My H-E-B Texas Life Magazine

Ingredients

2lb.H-E-B Natural Ground Lamb,

6H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,

1/2c.chopped shallots,

1/2c.chopped cilantro,

1/4c.chopped fresh mint leaves,

2tsp.Hill Country Fare Ground Cumin,

2H-E-B Large Grade A Eggs, beaten,

3/4c.Hill Country Fare Whole Wheat Bread Crumbs,

•salt and pepper,

15bamboo skewers, soaked in water 20 minutes,

•grilling mesh,

Toppings:,

1/2c.H-E-B Texas Twists Creamy Cilantro Cotija Dressing,

1c.H-E-B Crumbled Feta Cheese,

2Roma tomatoes, thin sliced,

15H-E-B Mini Finger Rolls, sliced open lengthwise,

Directions

1Combine ground lamb, garlic, shallots, cilantro, mint, cumin, beaten eggs and bread crumbs in bowl and season to taste with salt & pepper. Gently mix (over mixing will make patties tough). Divide lamb mixture into 30 meatballs and place on foil lined baking sheet. Thread 2 meatballs per skewer. Cover with plastic wrap and keep refrigerated until ready to grill.

2Prepare charcoal or gas grill for cooking (375°F). Grill lamb meatball skewers on grilling mesh with the lid down for 3 minutes per side or until internal temperature reaches 145°F. Serve warm on finger rolls with creamy cilantro dressing, sliced tomatoes and crumbled feta cheese.

Nutritional Information

Serving size: 2, Calories: 200, Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 85mg, Sodium: 150mg, Carbohydrates: 3g, Protein: 16g

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