Lamb Brochettes

Middle Eastern cultures invented the meatball and consider it a high art form.  You will too after you try these:

Brochettes de Kefta

2 lbs lamb, finely ground
2 onions, grated
3 T. chopped flat-leaf parsley
3 T. chopped cilantro
1/4 t. ground cumin
1/4 t. ground ginger
1/4 t. cinnamon

Mix and knead vigorously until very smooth and pasty.  Wet hands and divide into 32 egg-sized lumps.  Press firmly around small, square-bladed skewers, twon on each, formed into thin sausage shapes.  Cook 4-5 minutes under broiler or in grill.

Serve dribbled with 4 T. olive oil mixed with juice of 1 lemon.

Var:
mix meat and onion with 3 T. chopped cilantro, 3 T chopped mint, 2 t. ground cumin, S&P