SIMPLE LAMB KEBABS

These Indian-style lamb kebabs are a great snack that are not only simple to whip up but so versatile. They can be served however you like – you can gobble them up on their own or with sliced red onions and a squeeze of lemon juice, or a dollop of raita, mint chutney or hummus, and they can even be wrapped up in some warm flatbreads. Add some of your other favourite salad items too – try with some fresh, crisp cucumber batons, sliced spring onions and fresh coriander. Yum!

Ingredients:

1 kg minced lamb*

1 large bunch of mint and coriander leaves – finely chopped

A paste of: a thumb-sized piece of ginger and 2 green chillies (more if you prefer it)

2 tsp groun cumin

2 tsp ground coriander

2 tsp ground kashmiri chilli or plain ground paprika

1/2 tsp ground birds-eye chilli

1-2 tsp salt to taste

Method:

1. Combine all the above ingredients in a large bowl with your hands and allow to marinate in the fridge overnight is possible, or for at least a few hours.

2. Using slightly dampened hands, take a small handful of the mix and mould into long kebabs for threading onto a skewer, or just make them into rounds and flatten into mini patties. Repeat this process with the rest of the mixture.

3. Grill them on a slightly oiled griddle pan or on a barbecue.

*Use a reliable butchers to source your meat. I always head to Torre Butchers in Northbridge, Perth for their excellent selection, quality and customer service.