One of our Facebook friends sent us this recipe for some skewers she made with some of our ground mutton. This would work well with ground lamb, too. As she says, she likes to “wing it” so the amounts aren’t exact, but in such a recipe they don’t need to be. I’m looking forward to trying this recipe myself soon – I hear they were delicious.
Here is what she says to do:
I didn’t use an exact recipe for the mutton or lamb skewers, just winged it. Basically I purchased the 1.2 lbs of mutton at the Metchosin market, thawed it completely, added about 1/3 cup of panko breadcrumbs, salt and pepper, much of the zest of a medium orange, about 2 to 3 tablespoons of pine nuts, about a teaspoon of crushed garlic, and about 1/3 cup of finely chopped pitted kalamata olives. Mix well, then form into 4-inch long by barely one inch wide meatballs, thread onto metal skewers, and grill until done. I serve these with a yogurt, shredded cucumber and garlic sauce, basically a tzatziki but just thrown together with ingredients on hand. For the sauce, shred the cucumber and squeeze out much of the juice before adding it to the yogurt and garlic. Add salt to taste. This was served with a basic Greek salad of cucumbers, tomatoes, feta cheese, kalamata, marinated red onion (in the white wine vinegar to cut the raw taste) tossed with lots of pepper, fruity olive oil, and the wine vinegar.