Homemade kebabs are perfect for the barbecue and so much tastier than the kebab shop. We’ve got spiced lamb kebabs here – just stuff into pittas with plenty of salad.
Spiced lamb kebabs
Published on 09/26/2014 | By admin |
- Prep Time
- Cook Time
- Difficulty Level Beginner
- (4.5 /5)
- 2 ratings
- Chilli sauce (if desired)
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 1 garlic clove, crushed to a paste with the edge of a knife
- 450g/1lb lamb mince
- 50g/1¾oz raisins
- 1 tsp ground cinnamon
- A pinch ground cloves
- 1 tbsp chopped fresh mint
- Salt and freshly ground black pepper
- 2-3 tbsp butter, melted
- 6 pitta breads, warmed, split
- 6 tbsp Greek-style yoghurt
- 6 handfuls lightly dressed mixed green salad
- To serve, fill each warmed pitta bread with one tablespoon of the Greek-style yoghurt, a splash of chilli sauce and one handful of the dressed mixed salad. Place a kebab inside each filled pitta and serve.
- Transfer the mixture to a large mixing bowl and add the lamb mince, raisins, ground cinnamon, ground cloves and chopped mint. Season, to taste, with salt and freshly ground black pepper and mix until well combined.
- Divide the kebabs mixture into six equal-sized portions. Mould around six metal skewers, leaving 5cm/2in free at the end of each. Brush each kebab all over with the remaining vegetable oil.
- Heat a griddle pan over a medium heat. When the pan is hot, add the kebabs and cook, occasionally turning and basting with the melted butter, for 6-8 minutes, or until golden-brown griddle marks appear on the kebabs and they are completely cooked through.
- To serve, fill each warmed pitta bread with one tablespoon of the Greek-style yoghurt and one handful of the dressed mixed salad. Place a kebab inside each filled pitta and serve.
- Servings : 6