Lamb kebabs are the first thing that my daughter learned to cook all by herself at five years old and they are still her favourite.This kebab is so versatile that you can have it as a starter or as a quick easy snack. It’s even great to cook on the BBQ and makes a really tasty alternative to the humble sausage.
- 500g minced lamb
- 1 medium onion, very finely diced
- 4 cloves garlic, very finely chopped
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 green chilli, finely chopped
- ½ tsp red chilli powder (optional)
- 2 tsp cumin seeds, crushed
- 2 tsp garam masala
- 1 tsp of dried fenugreek leaves (kasoori methi)
- Handful coriander, finely chopped
- 1 tsp oil in a small dish
Heat the grill and line the grill pan with foil and place a wire rack on top. Place the lamb mince in a large bowl and add all the other ingredients and mix together using your hands to ensure all the spices are evenly distributed. Wash hands and rub them with a little oil. This helps to shape the kebabs and stops the mixture sticking to your hands. Take a small amount of the mixture and mould into small sausage shapes about 10cm long and 3cm thick. Don’t make them too thin. Repeat with the rest of the meat keeping the kebabs the same size smoothing out any cracks. Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn the kebabs over so they brown evenly and leave to cook for a further 10-15 minutes.