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.

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

Meat on a stick. Vegetables on a stick. One must admit that food on a stick just sounds fun. The Turks lay claim to the origin. Turkish soldiers would grill freshly slaughtered chunks of meat. The Greeks make delicious kebabs. The Chinese have amazing meat on a stick too. I mean, if you’ve got a good thing, it’s gonna spread like wildfire, especially if it’s meat grilled over an open fire.

We’re starting another series featuring kebabs. For this short series, I made a variety of kebabs all using the same base marinade, and cooked it all the same day but served some of it another time. Meal prep, bitches. So, you’ll see the next recipes in the series cooking next to each other but it was too much to squeeze in an under a minute or two video.