Minty Lamb Kebabs – by Rachel Kenny-Green
We live in Swansea so when the weather is hot we go straight to the beach after school. This can mean if we have a week of hot weather we’re basically living off a diet of sausages and ice cream which the kids love but I need vegetables. I’ve been making a real effort to up my after school bbq game and this is one of the things we’ve been making. I put the raw kebabs in a tupperware and make up the salad and tzatziki before hand and then everyone can make up their own. They also work shaped into patties then cooked under the grill but are particularly delish with a little charring. Don’t forget to bring lots of kitchen roll as they can be a bit messy!
Minty Lamb KebabsPrint Recipe
- 500g [1 pound] lamb mince
- 2 handfuls of mint chopped
- 2 handfuls of flat leaf parsley chopped
- half an onion (red or white)
- 1 red pepper
- 300g [a generous cup] greek yoghurt
- ½ a cucumber
- 1 clove of garlic crushed
- crunchy salad
- chilli sauce (for the grown ups)
- salt and pepper to taste
if you have a food processor put the onion, red pepper and chopped herbs (saving a handful of mint for the tzatziki) and salt and pepper to taste then whizz it up til they're finely chopped and then add the lamb until just mixed so it retains some texture. (If you don't have a food processor you can just finely slice everything and squidge it together with the lamb mince.)
split the mixture into ten balls and then shape into sausages on skewers.
either cook them on a bbq or under a hot grill for about 12 minutes turning regularly til cooked through.
to make the tzatziki grate the cucumber and then squeeze out the water. Mix with remaining chopped mint, garlic and yoghurt. Season to taste.
serve the kebabs in warm flatbreads with a crunchy salad, a dollop of tzatziki and chilli sauce.