My favorite way to use ground lamb is in kofta. These skewers are traditional throughout North Africa and the Mediterranean. Allow the herbs and spices to infuse the ground lamb for the best flavor. Then give each skewer a quick cook on a griddle or grill. Kids love eating kofta right off the stick. You can also pop it into folded flat bread to enjoy as a sandwich. Host a mezze night to show off this fun dish.

Ingredients:

• 2 pounds ground lamb
• ¼ cup pine nuts
• ¼ cup walnuts
• ¼ cup almonds
• ½ cup onion, coarsely chopped
• 1 red bell pepper, coarsely chopped
• 1 small jalapeno pepper, seeds and veins removed
• ½ cup fresh cilantro
• 1 tsp ground cumin
• ¼ tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp black pepper
• 2 tsp salt
• Kabob skewers
• Serve with flatbread, sliced vegetables, olives, and tahini, tzatziki or hummus

Instructions:

• If using wooden skewers, soak them in water for at least an hour, preferably overnight.
• Combine nuts in a food processor and pulse until finely chopped but not pureed. Add onion, peppers and cilantro to food processor and pulse until finely chopped and combined. 
• In a bowl, mix lamb, nut mixture, cumin, cinnamon, cardamom, black pepper, and salt.
• Press the lamb mixture around the top of the skewer in a cylindrical shape - similar to the shape and size of a plump hot dog. Allow the skewers to rest on a parchment or foil lined baking sheet or cutting board.
• Allow the lamb skewers to cool in the refrigerator for at least an hour or overnight.
• For indoor cooking: Heat a griddle or cast iron pan over medium high heat. Fry the lamb kofta skewers for about eight minutes, rotating the skewers every two minutes for even cooking. 
• For outdoor cooking: Preheat a lightly oiled grill for twenty minutes at medium-high. Grill the lamb kofta skewers for about eight minutes on an open grill, rotating the skewers every two minutes for even cooking. The lamb has quite a bit of fat (20%), so watch for flare ups and move skewers as necessary to prevent burning. 
• Serve with flatbread, sliced vegetables, and your choice of tahini, tzatziki or hummus.