Lamb On A Stick With Kale

It looks like a corn dog because it is on a stick. So how do they do that?
Chef Koslow has other ideas as pointed out in the WSJ this week.
She went old school and molded minced lamb with added Middle East spices: cumin, ginger, coriander, pepper and  wrapped it around a fresh sprig of rosemary and came up with, not a burger, but a kebab. It is smeared in a saute pan, finished in oven and served on  top of creamed corn. My take was on sauteed kale, with lots of garlic and onion. I also grilled my meat! This added a homey feel, same comfort food, quick and easy.

3 garlic cloves, chopped fine
3 T parsley chopped small
2 t ginger grated
2 t toasted cumin seeds, grind fine
2 t toasted coriander seeds, grind fine
2 t paprika
1 T lemon zest
1 t black pepper
1 1/2 pounds ground lamb
8  water soaked  bamboo skewers

Heat grill to medium high
Blend all the ingredients, except skewers, in a bowl
Evenly divide seasoned lamb into 16 pieces, about a golf ball size
Mold 2 lamb balls around a skewer and form oval shape cylinders
Repeat for other balls
Grill, turning until meat no longer pink on inside, about 8 minutes
The lamb can be browned in a skillet pan and finish in a 450 degree oven for 5 minutes