This is very close to what you get in restuarants. I used only lamb; add some cardamon and left out the thyme. Also gound the spiced meat and formed it into a log shape wrapped tightly in plastic wrap & put in fridge for 3 hours. Then I put it on a kabob skewer laid it across a pan, tented with foil, baked it slowly . Perfect!
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3 users found this review helpful
This is very close to what you get in restuarants. I used only lamb; add some cardamon and...
