Just about every culture has its version of meatballs -- Swedish, Italian, Chinese. Each culture imprints its own style with the different seasoning. The Turkish version, Adina Kebabi, gets its kick from mint, chilies and cinnamon. Typically it's served with a parsley-sumac salad which offers a refreshing contrast to the highly seasoned meat.

Adina Kebabi

1 lb. ground lamb
1 onion, finely chopped
½ cup chopped parsley
1 clove garlic, minced
1 tsp. lemon zest
1 tsp. cinnamon
1 tbs. mint
½ tsp. crushed red pepper flakes
salt and pepper to taste

1. Gently mix all ingredients together. Form into a sausage shape around a skewer.
2. Grill (or saute) over medium high flame, until golden brown and cooked through. Serve with Salad, Roasted Tomatoes and Roasted Onions.

Salad
1 red onion, finely sliced
¼ cup flat parsley leaves
1 ½ tsp. sumac

1. Mix everything together.

I'm submitting this recipe to Southern Grace's Cinnamon Celebration