This recipe, from Cookie, was such a hit at the christmas cocktail, that I had to make it again.  During the christmas party, I made tiny meatballs.  They all went so fast that I barely had time to eat one.  For the dinner party, I formed the meat on a skewer, and grilled it on a Krups panini press (thanks, Grandma!).  The resulting product was moist inside, with a crisp, grilled outside – the flavor and texture was spot-on both times.  I was particular about where I got the meat from, so I got naturally-raised ground lamb from Whole Foods.   I am looking for any excuse to make these again.


  • 1 pound ground lamb
  • 2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
  • 2 garlic cloves, minced
  • 1 small onion, grated and drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika (optional)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro (optional)
  • 2 tablespoons olive oil


1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.

2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.

3. Serve with tzatsiki, if desired.