Recipe

SPICY LAMB KEBABS- THE BEST IN TOWN!

Why have abs? When you can have KEBABS!!!:-)

Yields30 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
 1 kg Mince Meat
 1 Large Onion finely Chopped
 810 Green Chillis finely Chopped (i dare you to add more)
 1 tbsp Oil
 1.50 tsp Salt
 1 tsp Cumin Seeds
 1 tsp Chilli Powder
 2 tbsp Minced Ginger
 1 Bulb of Garlic Minced
 0.50 Lemons Juice
 1 tbsp Coarse Black Pepper
 1 tsp Coriander Powder
 1 cup Freshly Chopped Coriander
1

In a large bowl, add all the ingredients and thoroughly mix and knead with your hands for 5 minutes.

2

Shape into your favourite kebab shapes. I like to make them into miniature patties.

3

Chill in the fridge for an hour, so they hold their shape.

4

Heat a griddle pan and once hot start to grill on each side for 4 minutes each

5

Once they have all been cooked, leave in a moderate oven Gas 4, for half an hour. This will cook the inside of the kebab and also keep them warm when ready for guests.

6

Serve with mint sauce or a party platter.

Lets have a moment of silence for all the kebabs made in the shops but never got to eat 🙁

I really love kebabs. Like really, really love kebabs. They are the desi equivalent to meatballs i think, and the spicier version of a good burger! What is there not o love about kebabs, they are full on spice and yet delicate and meaty! And i love meat! They are a delicious starter or even main enjoyed by everyone both adults and children. They can be made from other kinds of mince too such as chicken mince but these are the best because in my opinion nothing beats lamb! Baaaa

There is much contentment to be had from a platter of home made kebabs, a plate of biryani and a glass of chilled pepsi (no ice, dam those sensitive teeth of mine). I remember mum making them ALL THE TIME, every bonfire night the relatives would come over and the aunties would gather and roll up their sarees, take off their bangles and start kneading massive loads of finger shaped home made kebabs, it sure was a pretty colourful sight to see. Because they were party kebabs, they would be shallow fried which gave it its own unique taste too.

Now in 2017 we are ever so health conscience, i love to grill mine and always go one step further and get the Hungry Husband to whack on the garden BBQ (i don't care if its winter, even better way to warm up with the family) and chargrill my tasty kebabs on the BBQ. Chilling these badboy kebabs means that they are less likely to fall apart AND if you really are so skeptical just add an egg white and it will bind. Just let these kebabs sizzle merrily when they are on the fire, or pan, try not to prod the little things... treat them like you would a lady...no poking allowed!!

TOP TIPS:

1.Grill a small one, or fry a small one and taste the seasonings and spices. You may want to add more spices or chillis in my case.
2.Ensure that all the ingredients are chopped up fine. The onions don't want to be too chunky or too mushy or else the kebabs wont bind. If in doubt add an egg white or 1tbsp of plain flour.
3.If you suffer from OCD like me, weigh the entire mix and then divide it into individual kebabs making sure each kebab weighs the same before you shape.
4.If you are frying them. fry the kebabs in a little oil over a high heat until golden brown and lightly pink in the middle. They wont be raw, once in the oven they will be perfect!

These are so addictive. I served them at a family gathering and before they got to the dinner table they were gone in 60 seconds (and not even a chance to hit the camera)! But like most things i guess not everything has to be aired in public! HAHA!

Ingredients

 1 kg Mince Meat
 1 Large Onion finely Chopped
 810 Green Chillis finely Chopped (i dare you to add more)
 1 tbsp Oil
 1.50 tsp Salt
 1 tsp Cumin Seeds
 1 tsp Chilli Powder
 2 tbsp Minced Ginger
 1 Bulb of Garlic Minced
 0.50 Lemons Juice
 1 tbsp Coarse Black Pepper
 1 tsp Coriander Powder
 1 cup Freshly Chopped Coriander

Directions

1

In a large bowl, add all the ingredients and thoroughly mix and knead with your hands for 5 minutes.

2

Shape into your favourite kebab shapes. I like to make them into miniature patties.

3

Chill in the fridge for an hour, so they hold their shape.

4

Heat a griddle pan and once hot start to grill on each side for 4 minutes each

5

Once they have all been cooked, leave in a moderate oven Gas 4, for half an hour. This will cook the inside of the kebab and also keep them warm when ready for guests.

6

Serve with mint sauce or a party platter.

SPICY LAMB KEBABS- THE BEST IN TOWN!

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