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Lebanese Kofta

kept bytihleigh
recipe bySerious Eats

2 1/2 lbs finely ground lamb
1 bunch of parsley, washed and coarsely chopped
1 large red onion, coarsely chopped
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Salt and freshly ground pepper to taste
Bamboo Skewers, soaked in water for at least 30 minutes prior to using



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