Updated: Jul 13
Simple, tasty, authentic lamb kebabs for the barbecue - or the oven: don't let crappy weather ruin it for your taste buds!
This is a really simple dish to make. Only a few minutes to prepare - and an hour or so to set in the fridge. The rest is skewering the kebabs alongside your favourite chunks of veg and popping them on the barbecue, or - in this case - in the oven. I do live in Scotland...
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Chop the onion finely
Tear off the mint leaves, add the parsley with stalks and chop them together very finely
Put the onion and herbs in a bowl with the minced lamb
Add all the spices and a bit of salt
Mix it all up with your hands - give it a good go until it is squidged (technical term...) to a kind of rough paste
Pop the bowl in the fridge for about 2 hours
Preheat the oven to 180ºC
Wet your hands, and shape the lamb mix into balls a little larger than golf balls
Run a skewer through the balls - if you're using wooden skewers, soak them in water before using them - it'll stop them burning in the oven
alternate the kebabs with a mushroom, or a big bit of pepper. Whatever you fancy
Put the skewers on a wire rack if you can; an oven shelf with a tray below it will do if you don't mind cleaning it
Cook for 35 minutes. On the barbecue it's about the same, just keep your eye on it and make sure it's neither burned, nor raw.