Middle Eastern Lamb Kebabs Recipe
Ingredients
| Minced | 500 Gram (KEBABS:) | |
| Onion | 1/2 , grated (KEBABS:) | |
| Garlic | 1 Clove (5gm), crushed (KEBABS:) | |
| Tomato Paste | 1 Tablespoon (KEBABS:) | |
| Flour | 2 Teaspoon (KEBABS:) | |
| 1 Tablespoon chopped coriander leaves | ||
| Juice of 1/2 lime | ||
| Ground coriander | 1/2 Teaspoon (KEBABS:) | |
| Ground cumin | 1/2 Teaspoon (KEBABS:) | |
| Chilli powder | 1/2 Teaspoon (KEBABS:) | |
| 155ml 5 fl oz / 2/3 cup) Thick yogurt | ||
| Garlic | 1 Clove (5gm), crushed (SAUCE:) | |
| Mint | 1 Tablespoon, chopped (SAUCE:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Put all the ingredients for the kebabs in a bowl and mix thoroughly, using your hands, until smooth and evenly blended. Divide the mixture into 4 portions and carefully shape each portion around a long skewer to make 4 long rissoles. Chill for 1 hour until firm.
2. Meanwhile, prepare the sauce. Mix together the yogurt, garlic and mint in a small bowl and set aside.
3. Preheat the grill to medium hot. Cook the kebabs under the preheated grill, turning frequently, for about 15 minutes, until well browned and cooked right through.
4. Arrange the lettuce, onion and lime slices on individual serving plates. Place a kebab on each plate and spoon over the sauce.
2. Meanwhile, prepare the sauce. Mix together the yogurt, garlic and mint in a small bowl and set aside.
3. Preheat the grill to medium hot. Cook the kebabs under the preheated grill, turning frequently, for about 15 minutes, until well browned and cooked right through.
4. Arrange the lettuce, onion and lime slices on individual serving plates. Place a kebab on each plate and spoon over the sauce.
Chef
