No book would be the same without a kebab. My lamb version is really packed full of flavour, and easy to make. If you can make the mix the day before even better.
I use twin skewers, they are attached at one end, this ensures that the meat kebab does not twist around on the skewer, so making it easier to cook on both sides.
Of course moulding into small patties will also work well.
- 500g ground lean mince
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped fresh parsley
- 2 cloves garlic crushed
- 4 spring onions, finely chopped
- 2 tsp finely chopped fresh ginger
- 1 tsp ground cumin
- pinch black pepper
- pinch dried red chilli
- ½ medium egg white, lightly beaten
- 2 tsp black onion seeds
- flat breads (Gluten Free if if required)
- 2 tbsp runny honey
- thick Greek yogurt (Gluten Free)
- chopped parsley
- chopped coriander
- sliced red onion
- Mix all the ingredients really well, then mould about 100g onto 10 flattened twin skewers.
- Chill well.
- Pre heat the bar-b-que or if you are using a charcoal one then heat until the coals are grey.
- Oil lightly the bars with a little kitchen towel dabbed in a little oil, then oil the kebabs also, this will ensure the meat does not stick.
- Grill gently on both sides for 3-4 minutes, then warm the breads also for a minute or two.
- Serve in the flat bread with chopped onion, honey and a blob of the coriander and parley yogurt.