These minted lamb kebabs are quick to prepare, full of garlic and herbs, and just as happy in a frying pan as they are under the grill or on the barbecue. A spoonful of mint sauce reinforces the fresh mint and gives the lamb a gentle tang without requiring a long marinade.
I serve them with sweet red onion softened in balsamic vinegar, a crisp salad and whichever accompaniment suits the day. Cauliflower rice keeps the plate light, but ordinary rice, couscous or warm flatbreads are every bit as good. It is a flexible meal rather than a recipe tied to any particular diet.
Makes
6 kebabs · serves 4
Preparation
25 minutes, plus chilling
Cooking
12–15 minutes
Ingredients
For the minted lamb kebabs
- 500g lamb mince
- 4 garlic cloves, crushed or very finely chopped
- 3 tbsp finely chopped fresh mint leaves
- 2 tsp dried mint
- 1 tbsp mint sauce
- 1 tsp garlic-and-pepper seasoning (optional)
- Freshly ground black pepper
- A small pinch of salt, if needed
- 1 tbsp olive oil, for pan-frying
- 6 skewers
For the balsamic onions
- 1 large red onion, sliced into rings
- 1 tsp olive oil
- 2 tbsp balsamic vinegar
Choose your accompaniment
- 500g ready-made cauliflower rice
- or 250g basmati or brown rice
- or 250g couscous
- or 4–6 warm flatbreads
For the salad
- Approximately 250g lettuce, cucumber, tomatoes or other salad vegetables
- 1 tbsp pumpkin-seed or olive oil
- 1 tbsp balsamic vinegar or lemon juice
Method
- Prepare the skewers. If using wooden skewers under the grill or on a barbecue, soak them in water for at least 20 minutes to help prevent scorching.
- Mix the lamb. Put the lamb mince, garlic, fresh mint, dried mint, mint sauce, garlic-and-pepper seasoning and black pepper into a large bowl. Mix thoroughly with clean hands until the mixture becomes slightly sticky and holds together. Add only a small pinch of salt if your mint sauce and seasoning are not already salty.
- Shape and chill. Divide the mixture into 6 equal portions. Shape each into a short sausage around a skewer, pressing firmly so there are no cracks. Place on a tray, cover and refrigerate for 20–30 minutes; this firms the fat and helps the kebabs stay securely on the skewers.
- Cook the onions. Heat 1 tsp olive oil in a large frying pan over medium heat. Add the red onion and cook for 6–8 minutes until soft. Pour in the balsamic vinegar and cook for another 2 minutes, stirring, until glossy and lightly caramelised. Transfer to a plate.
- Prepare the sides. Cook your chosen rice or couscous according to its packet instructions, warm the flatbreads, or microwave the cauliflower rice until piping hot. Toss the salad vegetables with the oil and balsamic vinegar or lemon juice just before serving.
- Pan-fry the kebabs. Return the frying pan to medium heat and add 1 tbsp olive oil. Cook the kebabs for 10–12 minutes, turning regularly so every side browns evenly. They must be cooked through with no pink minced meat remaining; a food thermometer inserted into the centre should reach 75°C.
- Serve. Divide the kebabs, warm balsamic onions, salad and your chosen accompaniment between plates. Add yoghurt, chilli sauce, extra mint sauce or a squeeze of lemon if you fancy it.
Grill or barbecue
Cook them your way.
To grill, brush the kebabs lightly with oil and cook under a medium-high grill for 10–14 minutes, turning several times. On the barbecue, cook over a steady medium heat rather than fierce flames. Whichever method you use, check the centre reaches 75°C before serving.
CATHERINE’S TIP
Dampen your hands with cold water before shaping the lamb—it prevents the mixture sticking to your fingers and gives the kebabs a smoother finish. Chilling them on their skewers is the real secret to keeping them intact when you begin turning them.
If you enjoy homemade barbecue food, try my homemade burgers and garlic herb butter.
Allergy note: Check bottled mint sauce, seasoning blends, flatbreads and accompanying sauces for allergens. Couscous and most flatbreads contain wheat and gluten; yoghurt contains milk.
Foodwizardry 