Lamb

Lamb and cumin kebabs

Name: Lamb and cumin kebabs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 750g lamb shoulder, minced; 1 onion, roughly chopped; 1 teaspoon ground cumin; 1 tablespoon finely chopped flat-leaf parsley; 1 tablespoon finely chopped coriander; 1 tablespoon finely chopped mint; Olive oil, for brushing; 450g natural yoghurt; 1 red onion, thinly sliced; 1/2 teaspoon mild paprika

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by Jill Dupleix

Food writer

Oct 03, 2015

Minced lamb - or beef if you prefer - is whizzed with onion, spices and herbs, then threaded onto small skewers and grilled until sizzling.

750g lamb shoulder, minced
1 onion, roughly chopped
1 teaspoon ground cumin
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped coriander
1 tablespoon finely chopped mint
Olive oil, for brushing
450g natural yoghurt
1 red onion, thinly sliced
1/2 teaspoon mild paprika

Method

1.

In a food processor, whiz lamb to a paste with the onion, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer to a bowl and use your hands to mix in parsley, coriander and mint.
2.

Preheat a barbecue or chargrill pan on high heat. Form the lamb into small (about 3cm-diameter) balls. Thread onto 12 small metal skewers or soaked wooden skewers - you should have about 5 balls on each. Brush with a little olive oil and cook for 8 minutes, turning once or twice, until cooked through.
3.

Serve the kebabs drizzled with yoghurt, and sprinkled with red onion and paprika.