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Fish and Seafood
Courses
Dish type
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Cakes and Baking
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Everyday and easy
Seasonal
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  • Meat and poultry
  • Fish and seafood
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Middle Eastern spiced lamb kebabs

by
Geoffrey Smeddle
Spiced lamb kebabs recipe

PT45M

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Ingredients

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Metric

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Lamb burgers

Yoghurt sauce

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Method

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1
Combine the mince, garlic and onion in a large bowl
2
Add the turmeric, fennel seeds, cumin, ginger, chilli and seasoning to the bowl and mix well
3
Add the herbs and egg yolks and keep mixing until thoroughly incorporated
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
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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Geoffrey Smeddle
Geoffrey Smeddle

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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