Reflections of An Armenian Kitchen/Mary Saatjian 1999

Keyma Kebab
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lbs ground lamb 1/4 C minced parsley 1 tsp garlic salt
1 tsp onion salt 1/2 tsp black pepper



1 Combine lamb, parsley, garlic and onion salts and pepper in bowl. Mix thoroughly. With hands dipped in cold water, form meat into elongated patties, about 1x3-1/2". Thread meat onto skewers. Grill over hot coals or in broiler, turning frequently to evenly brown and cook on all sides. Kebabs should be juicy and not overcooked.

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