Grilled Lamb Kebobs on Cinnamon Sticks

Grilled Lamb Kebobs on Cinnamon Sticks

Chef David Blum
This is a great way to showcase a great lamb dish with some Moroccan touches. The Lamb mixture is pressed onto a long cinnamon stick which is then left in fridge overnight to allow cinnamon to gently penetrate the meat giving it a light Moroccan aromatic flare.


1 lb Hartmans ground lamb
1/4 cup chopped parsley
1/8 cup chopped mint
1 egg
1/3 cup breadcrumbs
1 medium onion finely diced
1/2 tsp cumin
1/4 tsp turmeric
Salt and pepper to taste
Extra long cinnamon sticks




Mix all ingredients except the cinnamon.  Create patties like a baseball and stick the cinnamon in the middle.  Gently work the meat to cover the stick until a little is poking out the bottom.

Cover with Saran wrap and place in the refrigerator overnight. 

Gently spray grill and cook lamb kebob on all four sides over medium heat about 3 minutes each side.

Serve on a bed of saffron rice or a light Salad.  Tahini is a great drizzle over lamb kebobs


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