Grilled Lamb Kabobs with Peppers

The light citrus and mint flavors in these kebabs are a pretty wonderful complement to MM Local Peppers in this great recipe for the grill. Perfect for a warm evening and/or a nice wine.

Serves 4

Ingredients

1lb ground lamb
1-2 tbs MMLocal High Desert Chili's - HOT (vary accoring to your tolerance for heat), more for topping
zest and juice of 1 lemon
1 tbs cumin
1 tsp smoked paprika
salt and pepper to taste
2 tbs fresh thyme leaves
2 handfuls of fresh mixed salad leaves
1 small handful of fresh mint leaves
1 red onion, thinly sliced into rings
4 tortillas
Half pint of plain yogurt

Instructions

In a bowl, toss thinly sliced onions with squeezed juice frmo one lemon. Add salt and pepper to taste.  Doing  this first lets the onions soak up the lemon juice for a milder, pickled taste. Set aside.

Dice up the MMLocal chili peppers according to your heat preference, 1tbs for those who like a touch of heat, more if you love spicy like I do! Mix the lamb, diced chilies, thyme, cumin, lemon zest, salt & pepper in a large bowl with your hands until good and mixed.

Divide the mixed meat into four equal portions. Grab 4 skewers and prepare the meat mixture for the grill. Roll a portion out to about the size of a sausage and skewer the meat, making sure to pinch parts of the skewered meat (creating indents). This will add a crispy texture when grilling. Place the skewers on the grill and rotate when golden brown.

While cooking, mix together the salad leaves and mint. Let it sit until ready to serve.

As the kebabs are finishing, place the four tortillas on the grill for about 30 seconds, making sure they don't burn.

When golden brow on both sides, take the kebabs off and let sit for ~5 minutes. Meanwhile, start to make tortilla wraps placing the mixed greens and mint first, followed by the kebabs, the onions and finally a heap yogurt on top. Finish off with a few sprinkles of smoked paprika and whole MMLocal Chili peppers to taste.

Wrap up and enjoy!

Inspiration from Jamie Oliver