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
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Ingredients
Metric
Imperial
Lamb burgers
- 900g of lean lamb mince
- 2 garlic cloves, crushed
- 1 red onion, grated
- 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
- 2 tsp fresh mint leaves, chopped
- 2 tsp coriander, chopped
- 2 egg yolks
- 1 pinch of salt
- 1 pinch of pepper
- 1 dash of vegetable oil
Yoghurt sauce
- 300g of low fat natural yoghurt
- 1/2 cucumber, grated
- 1 large ripe tomato, chopped
- 1 tbsp of fresh coriander, chopped
- 1 tbsp of fresh mint, chopped
- 8 wholemeal pitta breads
SAVE RECIPE
Method
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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