• 2 pounds ground lamb
  • 1/2 cup finely minced onion
  • 6 cloves minced garlic
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cinnamon
  • Salt and pepper, to taste
  • 12 skewers (metal or wooden soaked in water)


  • 2 cups quinoa
  • 1/3 cup chopped dried apricots (about 6 apricots)
  • 1/3 cup chopped medjool dates (about 3 large dates)
  • 4 tablespoons chopped fresh mint
  • 3 tablespoons chopped cilantro
  • 2 teaspoons freshly grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


In a large bowl, combine lamb, onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, salt and pepper; mix until well incorporated. Form into 24 oblong patties; thread 2 patties onto each skewer.

Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through, 2 minutes per side (meat will be pink on the inside). (Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare.) Remove from heat; rest for 3 minutes.


In a 4-quart saucepan, add quinoa; rinse with cold water 3 times, changing water each time. After the third rinsing, add 3 cups water to quinoa. Bring to a boil and cook, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al dente). Remove from heat, fluff and cover to keep warm.


Prep Time:

Cook Time:

Photo courtesy of The American Lamb Board.