Meet your new favourite barbecue staple: juicy and aromatic lamb skewers.
- 500 g ground lean lamb
- 1 small onion, grated
- ⅔ cup chopped parsley
- 1 clove garlic, grated
- ½ tsp cinnamon
- ¼ tsp allspice
- 1 ½ tsp salt
- 1 tsp pepper
- Olive oil, for drizzling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a large bowl, mix together lamb, onion, parsley, garlic, cinnamon, all-spice, salt and pepper.
- Divide the mixture into 6 portions. Roll into a ball, then push metal skewer drizzled with olive oil through the ball. Stretch and shape meat along the skewer to make a cylinder-like shape, tapering off the end at the top tip of the skewer.
- Grill meat on a grill over medium high until cooked through, turning the skewers as needed, until lightly browned on the outside.