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Ground Lamb Kabobs with Dried Fruit-Mint Quinoa

Prep Time:
10 mins.
Cook Time:
25 mins.


  • 2 pounds ground American Lamb
  • 1/2 cup finely minced onion
  • 6 cloves minced garlic
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cinnamon
  • Salt and pepper, to taste
  • 12 skewers (metal or wooden soaked in water)


  • 2 cups quinoa
  • 1/3 cup chopped dried apricots (about 6 apricots)
  • 1/3 cup chopped medjool dates (about 3 large dates)
  • 4 tablespoons chopped fresh mint
  • 3 tablespoons chopped cilantro
  • 2 teaspoons freshly grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. In a large bowl, combine lamb, onion, garlic, cilantro, parsley, cumin, coriander, cinnamon, salt, and pepper; mix until well incorporated. Form into 24 oblong patties; thread 2 patties onto each skewer.
  2. In a 4-quart saucepan, add quinoa; rinse with cold water 3 times, changing water each time. After the third rinsing, add 3 cups water to quinoa. Bring to a boil and cook, stirring occasionally, until water is absorbed, 10 to 12 minutes (quinoa should be mostly dry and slightly al denté). Remove from heat, fluff and cover to keep warm.
  3. Heat a grill or grill pan over medium-high heat. Grill skewers until just cooked through, 2 minutes per side (meat will be pink on the inside). Skewers can also be cooked under the broiler for 3 to 4 minutes until medium-rare. Remove from heat; rest for 3 minutes.
  4. Toss quinoa with apricots, dates, mint, cilantro, lemon zest, lemon juice, salt, and pepper. Serve with skewers.

Source: American Lamb Board