Spiced Lamb Skewers

adapted from Kokkari: Contemporary Greek Flavors
via Katy Lonergan
serves 8

1½ pounds ground lamb

1½ pounds ground beef

1 small onion, grated

3 tablespoons chopped flat leaf parsley

3 teaspoons ground toasted cumin seeds

3 tablespoons dried Greek oregano, crumbled

2 teaspoons dried spearmint

2 teaspoons red wine vinegar

Kosher salt and black pepper

Pinch of cayenne pepper

Extra virgin olive oil for brushing

4 large plum (Roma) tomatoes, halved lengthwise

Kokkari Dressing

If using indoor grill pan, preheat grill pan to high. In a large bowl, combine the ground meats with the onion, parsley, cumin, oregano, mint, red wine vinegar, 2+ teaspoons salt, ½ teaspoon black pepper and cayenne. Mix well with your hands and let rest for 10 minutes to overnight.

If using outdoor grill, start grill. Using your hands, divide meat mixture into roughly 6 inch by 1½ inch (roughly) logs. You will want to make sure they are thick enough to go around a skewer. If using long, metal skewers (preferred for outdoor grilling) place two logs on each skewer; pinching the meat around the skewer to enclose it, making sure the meat is compact and evenly thick. Taper the ends of each log and brush with oil.

Grill skewers giving a turn every few minutes until the meat feels firm to the touch, about 6 minutes. When the meat is halfway done, brush the tomatoes with olive oil and season with salt, pepper, and oregano. Once all skewers are cooked, remove from grill, place on serving platter, and tent with foil. Add tomatoes to the grill, cut side down and grill, turning once, until heated through. Remove from pan and place on platter with skewers.

When ready to serve, remove skewers and drizzle the meat with Kokkari dressing.

Serve with grilled eggplant slices and Cucumber-Yogurt Sauce or raita. If you are unable to find Greek oregano and spearmint, you can use regular oregano and fresh mint as alternatives.