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