Al Halabi Style Kebabs with Walnuts and Pine Nuts
Adapted from “Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean,” by Silvena Rowe (Ecco). Serves 4.
Ingredients
18 ounces finely ground lamb
1 small red bell pepper, seeded and finely chopped
1 cup finely chopped mushrooms
1 cup (4 ounces) finely chopped mozzarella
1/2 cup coarsely chopped pine nuts
1/2 cup coarsely chopped walnuts
1 teaspoon dried mint
1/2 teaspoon sea salt
1/2 teaspoon ground white pepper
Directions
Combine all the ingredients in a bowl. Knead in the bowl for 10 minutes until it resembles a sticky dough.
Shape the kebabs onto flat metal skewers, using about 3 tablespoons for each, shaping the meat around the top end of the skewer. Freeze for 20 minutes.
Build a hot fire in an outdoor grill. Remove the kebabs from the freezer. Grill for 6-8 minutes, turning occasionally, until browned.
