I promised a while ago that I’d follow up on a recipe inspiration I had for minced lamb kebabs. They’re a little more traditional, and if you’re a fan of meat (you might have guessed that I am), you’re in for a good time.
- One 500g pack of minced lamb
- 3 cloves garlic, crushed
- 2tsp each of fresh thyme and oregano, finely chopped
- 2tbsp fresh garden mint, finely chopped
- One egg
- 1tsp cumin
- 1tbsp breadcrumbs
- 2tsp rock salt, 1tsp black pepper
Combine all of the ingredients, at first with a fork and then using your hands (go on, get in there). Now, grab some skewers. This is the difficult part. It’s probably a good idea to soak your skewers for an hour before cooking (otherwise they’ll burn on the grill). You’ll probably get five kebabs out of the meat you’ve got, so divide the mixture. With each fifth, shape around the skewer into a sausage shape. Don’t make them too thick, and try to keep the thickness even throughout the kebab:
(The sticks are at the top of the picture). Go get those babies on the grill! They need to be turned at least twice so that each side is browned. Seriously delicious, and great with tzatziki.