Saturday, March 26, 2011

Lamb Kebabs

I love lamb, well, I love to eat lamb. Sure the animals are cute when they are prancing happily around a field, but to be honest, I prefer them on my plate. Sadly though I can't really afford to be much of a lamb-eater. I love a good rack of lamb, but mince is more in my price range. Thankfully though we have an awesome supplier at my local farmers market where I can pick up delicious, and affordable, good quality lamb mince. So I still get my fix.

My absolute favourite way of eating lamb mince at the moment is in a kebab, and this recipe is the ultimate. You can play around with spices and herbs that you  like, but I've discovered that this combination works so well that I've settled on it, so I definitely had to include it on my blog. The kebabs are super easy to whip up and the flavours work so well together; I especially love the small zing you get from the inclusion of ginger, and the freshness from the mint. Thank you little lambies, from the bottom of my tummy.


400g lamb mince
1 small onion (or half a large one) finely chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander
1 tablespoon grated fresh ginger
1 jalapeƱo pepper, seeded and finely chopped
1 clove garlic, finely chopped
2 teaspoons ground coriander
1/2 teaspoon paprika
1/2 teaspoon salt


Firstly, if you are using bamboo skewers soak them for at least an hour,  unless you are like me and are forgetful and/or don't mind burnt skewers.

Next, mix all of the ingredients until well combined.

Lightly oil your hands then pick up golf ball sized portions of the mixture and shape them onto each skewer. You can either shape them onto the skewer directly, or you can create little sausages then thread the skewer though them. Whatever you find easiest.

Grill until browned and just cooked through, this will take just a few minutes on each side.

Serve with a cucumber and yoghurt dipping sauce. This is easily created by mixing some Greek yoghurt with chopped cucumber (seeded and peeled if the skin is tough), a pinch of salt, and chopped coriander.

Makes 6 kebabs.                


  1. Hmm, you sure love lamb. Delicately spiced and just perfect for a grill.

  2. haha first thing Lis says: "she annoys me" your photos are AMAZING!!!!! you have to do this professionally!!! and she says you can practise your skills in Quebec :)

  3. Yes please! These look great, I to love lamb, but the price can give a girl indigestion ...look fwd to giving these a bash

  4. Bergamot: Yip so good grilled. I've done them on a fry-pan before and they were great too, but the flavour from grilling just can't be beat.

    Thomas: Churr bro! That's a nice compliment seeing as I just use a really old point and shoot camera. Can't wait to see you guys in Quebec, practise will be good, but I think I will practise my eating skills the most. :P

    Plum Kitchen: Hahaha thanks! Btw I just checked out your blog, so super cool, and kiwi, yay!


Thanks for taking the time to leave me a message!