Lamb kebabs are perfect for the BBQ during these summer months. You can serve them up in wraps or pita breads or even have them the next day, cold with some fresh yoghurt on the side. You can freeze the kebabs uncooked or cooked – just thaw before frying or reheating. You have a nice summer meal on your hands when you pair these with the Beetroot, Feta and Grain Salad!
Recipe Tester Feedback: "These were delicious. A lovely new idea for mince. You could even substitute beef mince and different herbs for a different taste." - Shannon
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 10 minutes
Makes 10 kebabs
Can be frozen
- fresh coriander - 10g
- ginger - 15g, fresh
- garlic cloves - 2, peeled
- lamb mince - 500g
- lemon - 1, juice only
- olive oil - 10g
- chilli flakes - 1/2 tsp
- dried coriander - 1 tsp, ground
- cumin - 1 tsp
- garam masala - 1 tsp
- pepper - 1/2 tsp, black
- salt - 1 tsp
- Place the fresh coriander (10g), ginger (15g) and garlic cloves (2) in the bowl. Blitz Speed 7 / 3 seconds. Scrape down sides.
- Add the lamb mince (500g), lemon juice (from 1 lemon), oil (10g), chilli flakes (1/2 tsp), ground coriander (1 tsp), cumin (1 tsp), garam masala (1 tsp), pepper (1/2 tsp) and salt (1 tsp) to the bowl. Combine Speed 8 / 5 seconds.
- Pour mixture out onto a plate. Taking handfuls of the mixture, form into 10 long kebabs around wooden skewers. Alternatively, form into a thick sausage shape and thread onto the wooden skewers.
- Grill on the BBQ or fry in a piping hot frying pan or skillet until brown and charred.
- Serve immediately.