Moroccan Ground Lamb Kebabs
By Traeger Kitchen
Savory meat kebabs are known as comfort food in much of the world, so bring some wood-fired comfort to your own backyard. Serve with warmed pita bread and a tomato salad or a garlicky yogurt sauce.
Prep Time
20 Min
Cook Time
30 Min
Pellets
Cherry
Ingredients
This recipe serves:
2
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 1/2 Pound | ground lamb, or beef |
| 1/3 Cup | onion, finely diced |
| 1-2 cloves garlic, minced | |
| 3 Tablespoon | fresh cilantro, or parsley, finely chopped |
| 1 Tablespoon | fresh mint, finely chopped, optional |
| 1 Teaspoon | ground cumin |
| 1 Teaspoon | paprika |
| 1 Teaspoon | Salt |
| 1/2 Teaspoon | ground coriander |
| 1/4 Teaspoon | cinnamon |
| As Needed | Pita bread, for serving |
Steps
1
In a large mixing bowl, combine the lamb, onion, garlic, cilantro, mint, if using, cumin, paprika, salt, coriander, and cinnamon. Form into meatballs, each about 2-inches in diameter.
2
Skewer each meatball on a bamboo skewer, then wet your hands with cold water and mold the meat into a cigar shape about 3-inches-long and 1 1/2-inches-wide. Cover and refrigerate for at least 30 minutes, up to overnight.
3
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
4
Insert the probe horizontally into the center of the kebab. Place the kebabs directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 160°F, 25-30 minutes.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
00:25
Super Smoke
5
Place the pita bread directly on the grill grates to warm through, 1-2 minutes.
350 ˚F / 177 ˚C
00:01
6
Remove the kebabs and pita from the grill, and serve warm. Enjoy!
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