Skewers Of Lamb And Fennel

Preparation:

Preparation: Pass the lamb meat through a mincer, add the parsley, 2-3 minced stalks of fennel, the squeezed garlic; salt, pepper and mix. Form meatballs the size of a walnut and put in the fridge for about 10 minutes. In the meantime, blanch the fennel hearts for 5 minutes in boiling salted water and drain; then boil the potatoes in their skins. Alternate the meatballs, fennel and potatoes cut in half on 4 wooden skewers, grease them with a drizzle of oil and cook them on the hot plate or under the oven grill for about 10 minutes, turning them only once.