• 1 Ib. lamb neck meat
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 cup finely chopped onions
• 1/2 cup chopped parsley
Preparation
• Grind meat several times through fine blade of the meat grinder.
• Mix well with other ingredient, and form into balls the size of an egg.
• Thread the meat balls onto skewers for broiling.
• If the meat balls are to be broiled in an oven they should be sprinkled lightly with olive oil.
• Broil until rare, medium or well-done, according to taste.
• Serve with laban (yoghurt) and green salad.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
