![Lamb Sausage Kefta](https://cdn.statically.io/img/www.foodandwine.com/thmb/UfLqaZo8cYJUnTxCT5uiFUxDy7s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Lamb-Sausage-Kefta-FT-RECIPE0622-30aacb9394844dc088fbf2e4c20bee9f.jpg)
Ingredients
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1 pound ground lamb
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1 tablespoon finely chopped shallot (from 1 small shallot)
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2 teaspoons Moroccan spice mix (such as This Little Goat Went to Morocco Spice Mix)
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1 ½ teaspoons finely chopped garlic (from 2 garlic cloves)
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¾ teaspoon kosher salt
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3 tablespoons dry red wine
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1 tablespoon ice water
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3 tablespoons neutral cooking oil (such as canola oil)
Directions
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Place meat, shallot, spice mix, garlic, and salt in a food processor. Pulse until well combined, about 8 pulses. With machine running, drizzle in wine and ice water; process until well combined and meat is emulsified and smooth, about 1 minute. Transfer mixture to a medium bowl; cover and refrigerate until cold, at least 1 hour or up to 12 hours. Meanwhile, soak 24 (4-inch) bamboo skewers in cold water for 1 hour.
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Drain skewers. Scoop cold sausage mixture evenly into 24 portions (about 1 tablespoon, 3/4 ounce each). Shape each portion into a 2-inch-long cylinder around the tip of each skewer. Arrange skewers in a single layer on a rimmed baking sheet. Cover and refrigerate for 1 hour
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Heat a large skillet over medium-high. Working in 3 batches, add 1 tablespoon oil to skillet; cook 8 skewers in skillet, rotating often to cook evenly, until browned in spots and a thermometer inserted into thickest portion of meat registers 160°F, 6 to 7 minutes per batch. Serve.