4 cloves, minced
3 tbsps, grated
Ground black pepper
28, soaked in water
3 tbsps, chopped
1 h 15 m
1 h 20 m
- With a pestle, mash the minced garlic with the salt. In a mixing bowl, mix the garlic paste, onion, parsley, allspice, cayenne pepper, coriander, cumin, cinnamon, ginger, and pepper into lamb.
- Form 28 balls. Form each of them around the tip of a bamboo skewer. Flat into ovals. Arrange them on a baking sheet. Refrigerate, covered, for 30 minutes.
- Preheat an outdoor grill for medium heat. Oil the grate.
- Turning occasionally, cook for about 6 min for medium doneness.