4 lb lean ground lamb
12 tablespoon mint leaves (fresh) or-
6 tablespoon dried mint leaves
4 teaspoon salt
1/2 cup onion chopped fine
12 each scallions, chopped
1 tablespoon black pepper ground
2 each garlic cloves minced
1/2 tablespoon ginger ground
1 tablespoon red pepper flakes
Make a layer of charcoal that has burned to a grey, hot coal. Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth. Form this mixture into "sausages" approx 3" long & 2" in diameter. Thread these "sausages" onto wooden skewers leaving a 1" space between the "sausages" then grill until done over the coals, usually about 12-15 minutes. ORIGIN: Galina Nuradisha, Hotel Ashkabad, Tashkent, Uzbekistan
