Spiced Lamb Kebabs Recipe - Great British Chefs

Main
easy
8
45 minutes, plus chilling time

PT45M

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.

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Ingredients

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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

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Combine the mince, garlic and onion in a large bowl

900g of lean lamb mince
2 garlic cloves, crushed
1 red onion, grated

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

Add the herbs and egg yolks and keep mixing until thoroughly incorporated

2 tsp fresh mint leaves, chopped
2 tsp coriander
2 egg yolks

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

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

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, 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.