Spiced Lamb & Mint Kebabs
Made to be shared.
These lamb kebabs pair warming cumin and coriander with fresh mint and lemon. Serve them with flatbreads, crisp salad and a cooling yoghurt sauce for a relaxed, build-your-own feast.
INGREDIENTS
Ingredients
600 g minced lamb
1 small red onion, very finely chopped or grated
2 garlic cloves, crushed
2 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp ground black pepper and ½ tsp salt, or to taste
1 tbsp olive oil, for cooking
To serve: flatbreads, lemon wedges, salad and mint yoghurt
Cook it together.
Season the Lamb
Combine the lamb, red onion, garlic, mint, parsley, cumin, coriander, smoked paprika, pepper and salt in a bowl.
Mix until evenly combined, then shape into small, slightly flattened kebabs. Chill for 10–15 minutes to help them hold their shape.
Prepare the Accompaniments
Arrange the flatbreads, salad, lemon wedges and mint yoghurt in serving dishes before cooking.
Wash hands and surfaces after handling raw lamb, and keep the uncooked kebabs separate from ready-to-eat ingredients.
Cook and Serve
Brush the preheated Rondue lightly with oil. Cook the kebabs in batches, turning carefully so they brown evenly.
Cook minced lamb all the way through to 71°C at the centre, checked with a food thermometer.
Serve hot with flatbreads, salad, mint yoghurt and a squeeze of lemon. Let everyone build their own kebab at the table.
Bring the table
to life.
Fresh mint, fragrant spices and shared plates make the moment.