Lamb Kebabs Using Sumac Butter

Now there’s a spice you probably have never heard of. When buying, it IS a spice. Some companies, however, add salt to the mix so be very careful when salting your foods. Read the label.

 

In a bowl, combine:

• 1/2 cup butter, room temperature
• 2 tsp. sumac
• 1 tsp. ground cumin
• 2 tbsp. chopped flat leaf parsley

Mix thoroughly and shape into a roll. Wrap in saran and refrigerate.

• 1  1/4 lbs. ground lamb
• 1/2 small onion, grated
• 1 large egg
• cinnamon, coriander and cumin to taste
• 3 tbsp. pine nuts, toasted

Preheat the barbecue. In a bowl, combine all the ingredients. Shape into 8 sausages and thread onto skewers.

Grill the kebabs for 4 minutes each side and serve with 2 butter “coins”.

Couscous and a salad make two wonderful side dishes for the lamb. Enjoy.