Spiced Lamb Kebabs, Green Salsa

Spiced Lamb Kebabs, Green Salsa

Delicious indian spiced minced lamb kebabs, served with a coriander and mint salsa. A quick and easy midweek recipe.

Best served with chapatis, chopped tomatoes and natural yogurt.

Spiced Lamb Kebabs, Green Salsa
Serves 4


For the Kebabs: 800g Minced Lamb (Around 85% Lean), 3 Garlic Cloves (Crushed), 3cm Fresh Ginger (Finely Grated), 1 Green Chilli (Finely Chopped), Large Handful Fresh Coriander and Mint (Chopped), 1 1/2tsp Sea Salt, 1tsp Garam Masala, 1tsp Ground Cumin, 1tsp Ground Coriander, 1tsp Chilli Powder, 1/2tsp Turmeric Powder, Juice 1 Lime

For the Salsa: Large Handful Fresh Coriander (Including Stalks), 5cm Fresh Ginger (Roughly Chopped), Small Handful Fresh Mint, 1 Garlic Clove, 1 Green Chilli, Juice 1 Lime, 1tsp Caster Sugar


1) To make the kebabs, combine all of the ingredients in a large bowl and mix well until all of the ingredients are fully incorporated into the meat. Divide the mixture into 4 equal amounts and form onto large kebab skewers (as if you were making a kofta).

2) To make the salsa, place all of the ingredients in a small food processor. Add 1tbsp of water and blitz until fine. Set aside until ready to serve.

3) Cook the kebabs under a very hot grill for around 3 minutes each side or until just cooked through whilst remaining moist.

4) Serve the kebabs with the green salsa, some warmed chapatis and some natural yogurt.



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