Spicy Lamb and Herb Kebabs

cook 20 mins
Tags: Spicey
  • 4 garlic cloves, crushed
  • 3 red chillies, deseeded and chopped
  • 1 tablespoon ground coriander
  • 2 tablespoons ground cumin
  • 1/4 red pepper, cored, deseeded and finely diced
  • 1/4 yellow pepper, cored, deseeded and finely diced
  • 1/2 small onion, finely chopped
  • 15 g (1/2 oz) chopped mint leaves
  • 15 g (1/2 oz) chopped flat leaf parsley
  • 600 g (1 lb 5 oz) minced lamb
  • 4 tablespoons natural yogurt
  • olive oil, for brushing
  • sumac, for sprinkling
  • 1/4 iceberg lettuce, shredded
  • 2 plum tomatoes, thinly sliced
  • 1/4 cucumber, halved and sliced
  • 1/2 red onion, thinly sliced
  • juice of 2 limes, plus wedges, to serve
  • salt and pepper
  • To make the kebabs, put the garlic, red chillies, ground spices, peppers, onion, mint, herbs and lamb in a mixing bowl and season well. Using your hands, combine thoroughly until well mixed. Cover and leave to marinate for 10 minutes to allow the flavours to develop.
  • Divide the lamb mixture into 12 portions, then shape each portion around a metal skewer into a long sausage shape. Place on a grill rack, lightly brush with olive oil and sprinkle the kebabs with a little sumac. Cook under a preheated medium-hot grill for 4–5 minutes on each side or until cooked through.
  • Meanwhile, make the salad by mixing the lettuce, tomatoes, cucumber, red onion and lime juice in a bowl and season well.
  • Serve the kebabs with the salad and lime wedges to squeeze over.
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