The Bulgar Bugle

No bulgar in this recipe, but pretty good.  Also, this is a recipe “without the skewer or the grill”, but it could be easily made on a skewer with a charcoal or gas grill.

• 1 lb ground lamb
• 1 egg, beaten
• 1/2 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 teaspoon crushed black pepper
• About 2 teaspoons of dried Italian herbs (I used my own mix of dried oregano, dried basil, dried rosemary, dried thyme, dried parsley, dried sage)

Put the meat in a bowl, add spices and mix thoroughly with your hands. Then add the beaten egg, mix again.

Form into small balls, and place on a rack on a baking pan.  Place under broiler on high for about 8 minutes.  This will make a lot of grease, so make sure the rack you place the meatball on fits entirely within the baking pan.

Serve on flatbread with a yogurt sauce, chopped onions, and (in the winter), some pickled vegetables like shredded carrot sticks and daikon radishes. In the summer, you could garnish with chopped lettuces and tomatoes.

This makes a pretty spicy lamb kabob.  If you don’t like it so spicy, reduce the amount of crushed red pepper, black pepper, and chili powder.

If you use skewers, made from metal or wood, oil them first.

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