Ground American Lamb Kebabs
with Dried Fruit-Mint Quinoa "Couscous"

Recipe courtesy of the American Lamb Board.

Recipe Ingredients:

Lamb:
2 pounds ground American lamb
1/2 cup finely minced onion
6 cloves minced garlic
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
Salt and ground black pepper to taste

Quinoa:
2 cups quinoa
1/3 cup chopped dried apricots (about 6 apricots)
1/3 cup chopped medjool dates (about 3 large dates)
4 tablespoons chopped fresh mint
3 tablespoons chopped cilantro
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cooking Directions:

1. For Lamb: In a large bowl combine lamb, onion, garlic, cilantro, parsley, cumin, coriander and cinnamon and mix until well incorporated.
2. Form into 24 equal-sized oblong patties and thread 2 patties each onto 12 metal or soaked wooden skewers; reserve.
3. For Quinoa; Place quinoa in a 4-quart saucepan and rinse with cold water three times, changing water each time. After third rinsing, add 3 cups water to the quinoa, bring to a boil and cook quinoa, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm.
4. Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through 2 minutes per side (meat will be pink on the inside). Remove from heat and rest for 3 minutes.
5. While meat is resting, toss quinoa with apricots, dates, mint, cilantro, lemon zest and juice and salt and pepper to taste. Serve with skewers.

Makes 6 servings.

Tip: Instead of grilling, skewers can also be cooked under the broiler for 3 to 4 minutes until medium rare.

Recipe and photograph courtesy of the American Lamb Board.