• 1 1/2 lbs. ground lamb
  • 1 large onion, finely chopped
  • 1 egg
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbs. flower
  • 1 1/2 cups uncooked rice
  • 4 tbs. butter
  • Paprika (optional)
  • 3 tomatoes, halved
  • Butter
  • Salt
  • Pepper


Mix lamb, onion, egg, salt, pepper, and flower until smooth and creamy. Shape into oblong patties about 5 inches long, 1 1/2 inches wide, and 1 inch thick; put aside.

Cook rice; sprinkle with cold water, shaking gently so kernels won't stick together. Drain 5 minutes. Melt butter in frying pan or shallow casserole (of a material which will stand direct heat) and pile the rice in it in a dome shape; sprinkle with paprika if desired. Place over low heat on grill or range for 10 minutes to dry rice. Meanwhile, cook lamb patties in a hinged wire broiler on barbecue fot 10 minutes on each side. Dot tomato halves with butter; salt and pepper and place on grill for about 8 minutes. Stack cooked lamb patties on rice dome; arrange tomatoes at bottom or on seperate plate. Serve hot.

Makes 4 to 6 servings.

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Submitted 6/13/05.
Source: Sunset Barbecue Cookbook
Submitted By: Rick Smith
Chelo Kebab