Middle Eastern spiced lamb kebabs

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With Middle Eastern flavours from cumin, mint, coriander and ginger, this delicious spiced lamb kebabs recipe from Geoffrey Smeddle, served in pitta breads with a refreshing cucumber and herb yoghurt, are a delicious alternative for traditional beef burgers. An easy dish to cook at home, the chef originally developed this recipe for the Sunday Herald.

First published in 2015




Lamb burgers

Yoghurt sauce


Combine the mince, garlic and onion in a large bowl
Add the turmeric, fennel seeds, cumin, ginger, chilli and seasoning to the bowl and mix well
Add the herbs and egg yolks and keep mixing until thoroughly incorporated
Divide the mixture into 8 evenly-sized portions and shape each portion into a patty
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
Preheat the oven to 200˚C/gas mark 6
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
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
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
First published in 2015

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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