4 lb Lean ground lamb

12 T Mint leaves (fresh)

-or- 6 T Dried mint leaves

4 ts Salt

1/2 c Onion chopped fine

12 ea Scallions, chopped

1 T Black pepper ground

2 ea Garlic cloves minced

1/2 T Ginger ground

1 T Red pepper flakes

Make a layer of charcoal that has burned to a grey, hot coal. Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth. Form this mixture into "sausages" approx 3" long & 2" in diameter. Thread these "sausages" onto wooden skewers leaving a 1" space between the "sausages" then grill until done over the coals, usually about 12-15 minutes. ORIGIN: Galina Nuradisha, Hotel Ashkabad, Tashkent,

Uzbekistan