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5
out of 5
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Addendum,
January 23, 2008
By Leebay
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"Since I didn't have any fresh green chilis, I used almost 2 teaspoons of drained canned green chilies. I also forgot to mention 2 small personal touches that I think brought this recipe up to the taste sensation it was. After blending ingredients into ground lamb mixture, I put it in a glass bowl and covered with plastic wrap. I let this "marinate" in the fridge for about 24 hours. The flavors really blended and the grilled result was perfectly seasoned. Also, right before serving I melted a slice of mozarella cheese over each skewer of lamb - a match up that couldn't be resisted. The way I skewered these was as follows. I made the ground mixture into long logs - then ran the skewer through them. Presto."
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