Ingredients
Units Scale
For the kebabs:
- 2 lb ground Australian lamb
- 1/2 white onion
- 2 jalapeno peppers
- 6 cloves garlic, crushed
- 1/4 cup fresh cilantro, finely chopped
- 3 tablespoons taco seasoning
- 2 tablespoons water
For serving & toppings:
- Flour or corn Tortillas, warmed
- Pickled red onions
- Fresh cilantro, chopped
- Mexican crema or sour cream
- Lime wedges
Instructions
- Grate the onion into a large bowl, squeezing and discarding any excess liquid. Grate the jalapenos on top (pro tip – it helps if you freeze them for an hour first, and use a microplane style zester). Add the ground lamb, finely chopped onion, minced jalapeño, cilantro, taco seasoning and water. Use your hands to mix everything thoroughly until the mixture becomes slightly tacky—this helps it stick to the skewers.
- Divide the meat into equal portions. Take a handful of the lamb mixture and mold it firmly around a flat metal skewer, shaping it into a long, even log (kofta-style). Repeat with the remaining meat. Place assembled skewers into the fridge to set for 20 minutes.
- Prepare your grill for medium-high direct heat. Place the skewers directly over the hot charcoal. Let them sit undisturbed for a few minutes until they develop a deep, beautiful char on the bottom. Carefully turn the skewers to get that gorgeous color on all sides. Cook until the meat is firm and juices run clear.
- Slide the hot lamb kebab directly off the skewer and slide it straight into a warm tortilla. Top it off with plenty of pickled red onions, a drizzle of crema, a sprinkle of fresh cilantro, and a heavy squeeze of fresh lime juice.