Adapted from The Ethnic Paris Cookbook
- Yield:serves 3 to 4
- Active time: 30 minutes
- Total time:45 minutes
- 2 sprigs fresh sage, stems discarded
- 17 dates
- 1 pound ground lamb
- Salt and pepper
- 4 to 6 pitas
Add the sage leaves and dates to a food processor, and process until the finely chopped. Use a spatula to scrape down any bits that have stuck to the sides. Add the ground lamb, and process until it forms a slightly chunky paste. Season with salt and pepper.
Divide the mixture into 10 balls. Mold each ball onto a skewer until it looks resembles a "flat sausage." (Note: Soak wooden skewers for 30 minutes or use metal skewers if using an outdoor grill.)
Heat a cast-iron grill pan or a grill over medium heat. Add the skewered meat and cook until caramelized and completely cooked, about five minutes a side. Reduce heat to medium-low if the meat starts to burn.
Serve the skewers with pita and hummus.