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Skewered Kefta

lamb, moroccan

10 oz ground lamb
2 tablespoon minced onion
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint or 1 1/2 teaspoo; n dried mint
1/4 teaspoon each ground cumin, ground marjoram,; salt, and pepper
2 teaspoon olive oil
1 teaspoon lemon juice
1/2 garlic clove, minced
1/4 teaspoon paprika

In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, garlic, and paprika; using pastry brush, brush oil mixture over keftas, coating all sides. Broil, turning once, until keftas are browned on all sides, 5 to 6 minutes on each side. Makes 2 servings, 2 skewers each.

Yield: 2 servings

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