Lamb Kabob


1 pound ground lamb
2 large onions, chopped very fine
2/3 cup chopped cilantro, parsley and dill mixed
1 tsp Salt to taste
½ tsp Pepper to taste
½ tsp seasoned salt
Canola oil
1 cup water or broth


  1. Put the lamb, onion and half of the chopped herbs in a bowl and mix well.  You should have about the same amount of onion as lamb.
  2. Add salt and pepper to taste, mix well.
  3. Wet your hands, makes forming meat balls easier.  Keep a bowl of water close by.
  4. Form a scoop of meat (about the size of meat ball, ¼ cup)  into a ball in the palm of your hand and roll into a small log.
  5. Form all the remaining meat mixture into logs.  Set aside.
  6. Heat canola oil in skillet over medium low heat.  When oil is hot add enough meat logs to cover bottom of pan; leaving about ½ inch space between them.  Do not crowd pan.
  7. Turn heat up to medium high and brown meat well on all sides.
  8. Sprinkle remaining 1/3 cup chopped herbs over meat.
  9. Add broth to pan and bring boil.
  10. Cover pan, turn heat to medium low and steam till done through; about 10 minutes.
  11. Serve over Kasha (roasted buckwheat grouts) or brown rice.

Kasha Directions:

1 cup Kasha (roasted buckwheat)
2 cups water
1 onion chopped fine
1 carrot chopped fine
  1. Bring water to boil in saucepan.
  2. Add Kasha bring back to boil, cover and cook on low until all water is absorbed; about 10 minutes.
  3. Fluff Kasha lightly with fork.ola oil in skillet.
  4. Saute’ chopped onion and carrot in the hot pan till brown.
  5. Add Kasha and heat through.


(We welcome your feedback on this recipe!)


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