📖 Instructions

1. In a large bowl, combine the ground lamb, grated ginger, finely chopped onion, minced garlic, and a generous pinch of salt and pepper. Seriously, don't be shy with the pepper. A little zest goes a long way.
2. Using your hands or a spoon, thoroughly mix all ingredients until they're evenly combined. It's a good time to listen to some funky music. Or, not, whatever floats your boat.
3. Once the meat mixture is well combined, gently shape it into small oblong patties, about 2 inches long and 1 inch thick. Think of them as mini lamb logs.
4. Carefully thread each lamb patty onto a wooden skewer. If your skewers are long, you might even need to double them up for a more impressive presentation.
5. Soak wooden skewers in water for at least 30 minutes before grilling. This prevents them from burning while the lamb cooks.
6. Preheat your grill or grill pan to medium-high heat. You'll know its ready when you can feel the heat radiating off it.
7. Place the lamb kebabs onto the preheated grill and cook for approximately 3-4 minutes per side, or until they are cooked through and slightly charred. Remember to adjust cooking time depending on the thickness of your patties.
8. To test for doneness, use a meat thermometer. The internal temperature should reach 160°F (71°C).
9. Once the kebabs are cooked through, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender kebab.
10. Serve the ground lamb kebabs immediately. Enjoy them on their own, or with a side of rice, salad, or your favorite dipping sauce. I personally love a spicy yogurt dip!