There’s a small Lebanese-Mediterranean restaurant, called Mes Amis, near us that we absolutely love.
Every time we go, Sammy, the chef and owner, greets us with double kisses and plates of the most flavorful kebabs, salads and roasted veggies I’ve ever tasted. His seasoning and herb blend is phenomenal, creating the kind of dining experience where your only complaint is that your tummy has run out of room.
At home I do my own versions of Sammy’s masterpieces (don’t tell him! lol!).
This is my version of seasoned, grilled Lamb Kebabs. Feel free to use an indoor grill pan or to fire up the outdoor BBQ and grill there. I’m usually too lazy and stick with the grill pan
1 pound ground lamb
½ yellow onion, minced
3 cloves Garlic, minced
½ teaspoon white pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
pinch of Ground Cloves
6 Mint Leaves, minced
dash of sea salt
¼ teaspoon sweet paprika
Combine all of the ingredients in a large bowl. Knead for 5 minutes, really getting all of the ingredients fully combined. Let the mixture rest for 30 minutes in the fridge, to allow the flavors to intensify.
Wet your hands, then shape the lamb onto 8-10 skewers. Grill until cooked through. Enjoy!