Ingredients
Skewers:
1lb (454g) fresh ground lamb
½ a medium onion, finely diced
3 garlic cloves, finely minced
2 tsp cumin
2 tsp coriander
1 tbsp finely chopped lemon zest
1 tsp chili flakes
1 ½ tsp kosher salt
2 tbsp chopped mint (or parsley, or dill)
Wooden or bamboo skewers, pre-soaked
Sauce:
1 cup plain thick Greek yogurt
2 tbsp fresh chopped dill (or mint)
2 garlic cloves, finely minced
¼ tsp kosher salt
Preparation
Grill/Griddle
Pre-soak skewers for a minimum of 30 minutes or overnight.
In a medium bowl, mix the lamb ingredients until combined and set aside.
In a small bowl, mix the yogurt ingredients until combined and set aside.
Divide the lamb mixture into 6 portions, about ½ cup. Form into a long oval shape and thread onto two skewers, continue shaping and stretching the meat until it covers the skewer leaving some space on the top and bottom of the skewer. Gently roll the meat like a rolling pin to get it even. Set aside.
Place Grill/Griddle on Cooker and touch the KEBAB button. Touch the - / + to adjust desired temperature.
Brush oil and heat until hot, place lamb kebabs on grill and griddle, turning after a few minutes after getting a good sear on all sides. Use silicone tip tongs on the lamb meat to prevent it from falling apart.
Once cooked to desired doneness, turn off heat and cover. Let the lamb kebabs rest for 5 minutes.
Serve warm with yogurt sauce.