We just got back from our summer RV trip. Scored some fabulous pasture-raised lamb from a small farm in central Vermont.
Wanted to do something "different" with the ground lamb and found this recipe
A few tweaks (of course). Left out the pistachios and added some grated onion (1/4 cup) and minced garlic (2 cloves) to the meat. Used Rick Bayless' recipe for pickled red onions. Used shredded romaine for the salad. Bread was Fine Cooking's Grilled Flatbreads
Egged the kofta kebabs direct at 350, roughly 5-7 minutes each of 4 sides for my "meaty little buddies on a stick".
Really yummy! The only thing I'd do different is make tzatziki sauce instead of just using plain Greek yogurt next time.
So glad to be back egging!