This kebab recipe uses your own little homemade patties rather than cheating with chunks of chewy meat! These kebabs are just delicious.
The beauty of this kebab recipe is you can add whatever colour/flavour you feel to the kebab stick (capiscum, mushroom, red onion, cherry tomatoes, small new potatoes etc). Serves 10.
For Spicy Ginger Lamb Kebabs, you’ll need:
450 g lean minced lamb
1 tsp ground cumin
rice bran oil for brushing
1 tsp ground coriander
1 tsp garam masala
1 tsp ginger pulp
1 tablespoon shredded ginger
1 teaspoon garlic pulp
1 green chilli, deseeded and chopped
1/4 teaspoon ground cardamon seeds
1 red chilli, deseeded and chopped
2 tablespoons chopped fresh coriander leaves
1 teaspoon chilli powder
2 tablespoons plain low-fat runny yogurt
2 medium tomatoes, deseeded and diced
2 tablespoons chopped fresh mint
1 small onion, diced
1. Start by placing the minced lamb, ground cumin, ground coriander, garam masala, ginger, garlic, cardamom, chilli powder, fresh coriander, mint and onion in a saucepan to taste.
2. Using a fork, mix everything together thoroughy. Pour in 5 tablespoons of water, bring to a simmer and cook over a low heat, stiring occasionally, for 10-12 minutes until quite dry. Once
the liquid has evaporated from the lamb, stir the mince until completely dry and remove from the heat. Leave to cool.
3. Make the filling by mixing together all the remaining ingredients and set aside.
4. Place the cooled kebab mixture in the food processor and grind for 1-1 1/2 minutes, until it is quite paste-like. Transfer it from the processor to a bowl and your your hand to mix it well together. Break off small balls and shape them in the palm of your hand. Make a dimple in the middle with your thumb, fill this with about 1 teaspoon of the filling and fold the sides over to enclose the filling and make a flat round shape again.
Repeat until you have made 12-15 little patties, set aside.
5. Brush a non-stick frying pan with a little oil and fry the kebabs gently in batches, pressing them down well with a spatula, for about 40 seconds on each side.
6. When slightly cooled, thread 3 patties onto chosen kebab sticks and alternate with red capsicum, mushroom, chilli, tofu, haloumi, onion wedges, cherry toms, pineapple, mint leaves, baby potatoes to suit). Or 4 patties, no veges and go meat lovers!
7. Sizzle 10 minutes on the BBQ or under the grill to finish. Serve with rice, avocado, tomato and your favorite greens or summer salad.
– These fruity, delicious lamb kebabs can also be made with minced beef if you like.
– For a healthier cooking option, instead of frying, cook them under a preheated grill, after brushing them lightly with rice bran oil.
– For a heartier meal, serve with pasta or quinoa.
– When BBQ’ing, soak your kebab sticks in water first so they don’t burn on the barbie.