Grilled Flank Steak

Summer Grilling Recipes

Serves 4–6

1 tablespoon coriander seeds
1 tablespoon cumin seeds
½ cup loosely packed fresh flatleaf parsley, finely chopped
½ cup loosely packed fresh mint leaves, finely chopped, plus more leaves for serving
1½ teaspoon kosher salt
1 teaspoon cinnamon
¼ teaspoon cayenne
2 cloves of garlic, minced
1 medium onion, grated and drained of excess liquid
Freshly ground black pepper, to taste
1½ pounds ground organic lamb
Flatbreads, for serving
Sliced cucumbers, for serving
Yogurt-herb sauce, for serving

1. In a small pan over medium-high heat, toast coriander and cumin until fragrant, two to three minutes, then grind using a mortar and pestle or spice grinder.

2. In a small bowl, mix coriander, cumin, parsley, mint, salt, cinnamon, cayenne, garlic, onion, and black pepper to make a smooth paste.

3. Place lamb in a large bowl. Add coriander mixture and mix by hand until ingredients are evenly incorporated. Form 16 egg-shaped meatballs and place on eight metal skewers. Cover and refrigerate for at least one hour, or up to one day.

4. Prepare a grill for direct grilling at medium heat. Grill skewers for three to four minutes per side, until lamb is nicely charred on all sides and cooked through. Grill flatbreads for two to three minutes per side.

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