Events and Celebrations

Ingredients
  • 250 g (8 oz) lamb mince
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 tablespoons roughly chopped fresh coriander
  • 1 garlic clove, halved
  • ½ small onion, roughly chopped
  • 4 tablespoons Greek yogurt
  • 1 garlic clove, crushed
  • ¼ cucumber, finely chopped
  • 1 tablespoon chopped parsley
Directions

Make the tzatziki. Mix together the yogurt, crushed garlic, cucumber and chopped parsley, transfer to a small bowl and set aside.

Put the lamb, cumin, ground and fresh coriander, garlic and onion in a food processor and blend until well combined but still retaining a little texture.

Divide the mixture into 4 and use damp hands to shape it around 4 metal or presoaked bamboo skewers. Cook under a preheated hot grill for 3–4 minutes, turning regularly until browned and the lamb is just cooked through.

Serve 2 kebabs in a toasted pitta bread with crisp green salad and a spoonful of tzatziki.

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