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Middle Eastern spiced lamb kebabs

Spiced lamb kebabs recipe

Middle Eastern spiced lamb kebabs

PT45M

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1
Combine the mince, garlic and onion in a large bowl
  • 900g of lean lamb mince
  • 2 garlic cloves, crushed
  • 1 red onion, grated
2
Add the turmeric, fennel seeds, cumin, ginger, chilli and seasoning to the bowl and mix well
  • 1/4 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp fennel seeds, crushed
  • 1 piece of fresh ginger, 3cm long, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • 1 pinch of salt
  • 1 pinch of pepper
3
Add the herbs and egg yolks and keep mixing until thoroughly incorporated
  • 2 tsp fresh mint leaves, chopped
  • 2 tsp coriander
  • 2 egg yolks
4
Divide the mixture into 8 evenly-sized portions and shape each portion into a patty
5
Cover a tray in cling film, lightly grease with oil and arrange the patties on top. Leave to rest in the fridge for at least an hour
  • 1 dash of vegetable oil
6
Preheat the oven to 200˚C/gas mark 6
7
Transfer the patties onto a tray lined with foil and place under a hot grill for 2 minutes or until browned on each side. Then, place into the oven for 10 minutes
8
Meanwhile, squeeze the water out of the grated cucumber and add to a bowl along with the yoghurt, tomato, coriander and mint. Stir to combine and set aside
  • 1/2 cucumber, grated
  • 300g of low fat natural yoghurt
  • 1 tbsp of fresh coriander, chopped
  • 1 tbsp of fresh mint, chopped
  • 1 large ripe tomato, chopped
9
Open each pitta bread at the top to make a pocket. Remove the burgers from the oven and serve inside the pitta with the yoghurt sauce
  • 8 wholemeal pitta breads

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