Marinated Kofta-esque Kebabs à la Miche

Introduction

This is Mama Miche and today in My Magic Kitchen: Kebabs Part 4

The final installment on kebabs, for now. We started with lamb and we will end by doing some lamb again, but oh so differently. We're using ground lamb. This recipe is similar to a Middle Eastern kofta but uses that fantastic and versatile marinade. To the lamb and marinade, we add the crumbs of bread. In the case of the ground lamb meat kebabs featured in this video, gluten-free breadcrumbs and lovingly made using our fabu air fryer as a toaster and our awesome immersion blender attachment. These are bomb kitchen gadgets, and if you don't have them, you should get them. I use them both all the time, if not daily.

Been thinking and talking a lot on these videos about being different and doing things your own way. Not just in the kitchen but in life. Obviously, do what you want BUT harm no one. The Wiccans, Christians, Buddhists, Jews, and most world religions have their own way to express the same sentiment. Many of the same sentiments, in fact. 

I think that God is one of us and hits the bong like some of us. I wrote a song many years ago, sadly, not the song that made Joan Osborne and the writer (Eric Bazilian, from the Hooters) very famous & rich, but another song that I performed with my band, Twisted Gypsies called "Why Am I". I think it would make a great children's record. Yes, record. Cause I'm Jurassic. But I digress. There's a lyric, "Why am I all alone in the world? Where are you, are you with me, are you alone too?" 

If we're all alone, then it stands to reason we are alone together. Never truly alone at all. Is there comfort in that? For me there is. Here we are back to comfort—and comfort food. 

Enjoy the nomz and let Mama Miche make your kitchen magic!

PS - My hubster mentions my kebabs “are right up there with Anatolia”, which was a great little Turkish restaurant in Nashville that he and I went to when we were first dating. It was the first time he had a lamb dish he liked. 

Here is a link to the air fryer I use https://g.co/kgs/9bLR5o 

And here is a link to the Braun MultiQuick System immersion blender. Mine is an older model but the newer models still have those great attachments.  Of the many blenders I have had over the years, this has been my favorite. https://www.braunhousehold.com/en-us/products/food-preparation/hand-blenders

Here is a link to another song by Twisted Gypsies that I wrote and recorded this song before meeting my hubster. https://youtu.be/jXXOV2-RiMk

 This is NOT a paid endorsement for either product, but they work well and I use them all the time. And when something works, I like to tell my friends about it.

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Tools

(See note 1)

• Large mixing bowl

• Large spoon

• Measuring cups and spoons

• Skewers

• Baking sheet or platter

Ingredients

Makes 5 servings

• 1 cup seasoned butter (Note1)

• 1/2 cup bread crumbs

• 1 lb. Ground lamb

• 2 eggs

• 1 red onion (optional)

• 1 red pepper (optional)

Directions

Prep Time: 15 minutes (Marinate 2 hours) Cook Time: 10-20 minutes

Prep

• Coat grill grates with avocado or grapeseed oil

• Preheat grill to medium heat

• Add lamb, marinade, eggs, and bread crumbs into a large bowl and combine thoroughly (note 2) if it needs more crumbs, add. If too dry add some oil.

• Form into "logs" around lightly oiled skewers

• Add onions and peppers to the ends, if desired

Cook

• Cook on oiled grill on medium heat, turning carefully so the meat doesn't stick to the grill instead of skewer. (Note 3)

• Cook for approximately 15 minutes (depending on the thickness of the meat log)

• Garnish with mint or parsley. Serve with pilaf, Israeli salad, tzatziki, warm pita.

Notes

1. You can find the recipe for the seasoned butter used in the marinade in my recipe for Lamb Kebabs.

2. For best results, warm the seasoned butter just enough to liquefy it so it mixes with the oil and covers the chicken evenly.

3. Be patient on the first turn, if you do it too soon it will stick and fall off your skewer.