Spicy Ginger Lamb Kebabs
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).
Ingredients
- 450 g lean lamb mince
- salt
- 1 tsp Ground cumin
- rice bran oil for brushing
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ginger pulp
- 1 tbsp shredded ginger
- 1 tsp garlic pulp
- 1 green chilli deseeded and chopped
- ¼ tsp ground cardamon seeds
- 1 Red chilli deseeded and chopped
- 2 tbsp Superb Herb fresh coriander leaves chopped
- 1 tsp Chilli powder
- 2 tbsp plain low-fat runny yoghurt
- 2 medium tomatoes deseeded and diced
- 2 tbsp Superb Herb fresh mint chopped
- 1 small onion diced
Instructions
- 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.
- Using a fork, mix everything together thoroughly. Pour in 5 tablespoons of water, bring to a simmer and cook over a low heat, stirring 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.
- Make the filling by mixing together all the remaining ingredients and set aside.
- Place the cooled kebab mixture in the food processor and grind for 1-1½ 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.
- 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.
- 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!
- Sizzle 10 minutes on the BBQ or under the grill to finish. Serve with rice, avocado, tomato and your favorite greens or summer salad.
Notes
Kebab Tips:
- 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.
- 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.
Tried this recipe?Let us know how it was!
