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Lamb Kebab

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...

INGREDIENTS

lamb mince

onion

fresh mint

parsley

cumin

paprika

oregano

pepper

cayenne

Watch the video


METHOD

  • 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.

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