Lamb Shashliks:
500 gms Highland Texel mince
1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup parsley
1/4 tsp each allspice, cinnamon, salt
For glaze:
4 tsps olive oil
4 tsps tomato sauce
Method:
1) Mix together lamb, onion, garlic, parsley & spices.
2) Divide into 8 portions. Shape into 10 cm long sausage shapes. Thread on to metal skewers.
3) Mix togther oil & sauce.
4) Grill or barbeque on a rack for 3 mins. Brush with glaze & cook a further 7 mins., turning & brushing with glaze.
4) Serve with pita bread & a toubouleh salad.