Lamb kebabs

These are really tasty kebabs and being made feel really healthy to eat alongside shredded iceberg lettuce and toasted pitta bread with ready made chilli sauce (or burger sauce which is what I prefer).  I got this receipe from Nigella Lawson, but slightly adapted as I have fussy eaters   

Serves 4-5

Ingredients:

  • 500g minced lamb
  • 1 onion peeled and coarsly grated (1tsp onion granuals work well if you have anyone who doesn’t like onions…)
  • 2 cloves of garlic, crushed
  • 1 tsp ground cumin
  • 1tsp ground coriander
  • couple pinches of ground allspice
  • ½ tsp ground white pepper
  • 1 tsp sea salt flakes
  • 2 x 15ml chopped fresh parsley
  • 2 x 15ml chopped fresh mint 
  • Olive oil – only needed if you are frying your koftas

Instructions:

  1. Put all the ingredients, except the oil into a large mixing bowl and gently mix everything together with damp hands and chill in the fridge for at least 30mins to firm up. 
  2. Pre-heat the grill.
  3. Divide the mixture in to ping ball size balls and place under the grill for about 15mins, turning halfway – ensure they are cooked all the way through.   
  4. When your kebab balls are nearly cooked, cut your pitta’s in half and toast. Serve immediatley with salad and shop bought chilli sauce, or I prefer mine with burger sauce – simply amazing….

If you would prefer to fry these, heat some olive oil in a frying pan and in batches cook on a high heat for about 5 mins on each side, or until they are cooked all the way through.  Be gentle when turning them over as they can break.