'You Won't Regret These' Kebabs

---

What I love most about cooking (vs. baking) is very few ingredients need to be exact.  Use the measurements as a guide; adjust based on your preference.  Make these your own! 

• 8 bamboo skewers, soaked in water for 30 minutes 
• 2 pounds ground lamb or beef (or 1 pound of each)
• 6-8 cloves garlic, minced 
• 1/3 cup minced onion 
• 1/3 cup chopped fresh parsley 
• 2 tablespoons ground coriander 
• 2 teaspoons ground cumin 
• ½ tablespoon ground cinnamon 
• 1 teaspoon ground allspice 
• 1/2-3/4 teaspoon cayenne pepper (depending on your heat preference)
• 1/2 teaspoon ground ginger 
• 1/2 teaspoon ground black pepper 
• 2 teaspoons salt  

1. Mix the meat along with the garlic, onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, pepper and salt in a mixing bowl unIl well blended. 
2. Form the mixture into 8 balls. Form one ball around each skewer.
3. Place the kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. Preheat an outdoor grill and lightly oil grate.
5. Cook the skewers on the preheated grill, turning occasionally, unIl the meat has cooked to your desired degree of doneness.

1. I find using my hands the best way to mix everything together.
2. If you find it hard to wrap the meat around the skewer, place the mixture in the fridge for 30 minutes before Step 2. 
3. If I'm making these for dinner, I'll form the kebabs in the morning, then leave them in the fridge until it's time to grill them.