Ground Lamb Kebabs

Great with a yogurt sauce made with some minced fresh garlic, finely chopped cucumber, sliced onions, chopped mint, salt and pepper to the plain yogurt.

1 and 1/2 teaspoons olive oil
3 tablespoons finely chopped onion
1 small clove garlic, minced
1 and 1/4 one-fourth pound ground lamb
1 egg, lightly beaten with a fork
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh Italian parsley
1/8 teaspoon cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons fine plain bread crumbs

Preheat gas grill 10 minutes on high then reduce heat to low or light charcoal and allow to burn down to a gray ash. In small nonstick skillet, sauté onion in olive oil over medium-low heat until softened. Add garlic and sauté another minute. Do not let onion or garlic brown. Cool. In large bowl, mix the cooled onion mixture with the ground lamb. Stir in the beaten egg, mint, parsley, cinnamon, oregano, basil, salt and pepper. Mix well. Then sprinkle in the bread crumbs, , adding them 1 tablespoon at a time, mixing in after each addition. Divide meat mixture into eight portions, shaping each into a short, fat sausage shape, about 1 inch in diameter and 2 inches long. Thread kebabs lengthwise onto skewers, using two to a skewer. Place on grill over moderate heat, turning after two minutes. Cook and turn about every one or two minutes until all sides are lightly browned and the meat is cooked to taste. Serves four.