Ground Lamb Kebabs

These stick-less kebabs were very juicy and nicely seasoned.

I substituted spinach and lemon juice for the sorrel as suggested but can’t say I noticed either flavour though the green spinach added nice pops of colour and probably helped to keep the lean lamb moist. I also couldn’t really taste the pine nuts….. I wonder if they should have been toasted first to add flavour.

Regardless, these were quick to put together and cook – I used a stove-top grill pan - and were delicious hot or at room temperature.

I served them as recommended, with this grilled pita bread and beet tzatziki.