We had some lamb leftover in the fridge and Jessica suggested experimenting. Since we also had some pita in the fridge, I went with a Turkish theme. Online I had seen a suggesting to interlace piece of bacon in lamb to get a similar effect to shwarma, seemed like a good enough idea. Well this worked out wonderfully!
Grilled Turkish Meatballs
~makes 2 servings
Ingredients
- 11oz Ground Lamb (that’s the amount we had on hand)
- 1/4 cup grated Onion
- 2 teaspoons minced Garlic
- 2 teaspoons White Vinegar
- 1/2 teaspoons Ground Coriander
- 1/2 teaspoons Dried Marjoram
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Hot Paprika
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 2 Slices Bacon, cut into 1-inch rectangles
Instructions
- Combine all ingredients, except bacon. Roll into balls, slightly smaller than golf balls, about 1.5 inches in diameter.
- Make skewers alternating between slices of bacon and balls. The skewer should start and end with bacon. Refrigerate for at least 30 minutes.
- Get grill nice and hot. Place skewers on grill, cover with aluminum foil, cook for about five minutes. Rotate to cook all sides thoroughly, keep covered with aluminum.
Enjoy!
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wow lon! you are so creative!
Those meatballs sound tasty and look perfectly grilled.
Bacon and lamb? Now that’s good.
Those look so good! Yum!
that’s a good-looking stick o’ meat, and the pita looks enticing too. excellent work, folks.
That sounds delicious but the name of your recipe is off. I get that the spices you use would make it a turkish meatball but as Turkey is predominantly a muslim country and pork is a forbidden meat, calling something turkish with bacon in it just seems wrong…same if it would have been a jewish burger.
Anon – good point! Let’s call this “Turkish-Spiced Pork Meatballs” then.