Lamb Kebabs
Spicy Minced Lamb Patties
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
Warming spiced minced lamb, flavoured with cumin and fenugreek, then baked in the oven.
Hari says
Lamb kebabs are the first thing that my daughter learned to cook all by herself at 5 years old, they are still her favourite, both to cook and to eat because they are quick and easy - just throw everything into a bowl and mix! Traditionally cooked on skewers in the tandoor oven this is my very quick version to cook at home. Packed full of flavour they will always get gobbled up and that is a guarantee! This kebab is so versatile that you can have it as a starter, as a quick easy snack, it's even great to cook on the BBQ and makes a really tasty alternative to humble sausage. What are you waiting for?
- Ingredients
- Method
- 500g minced lamb
- 1 medium onion, very finely diced
- 4 cloves garlic, very finely chopped
- 1 tbsp ginger, grated
- 1 tsp salt
- 1 green chilli, finely chopped
- ½ tsp red chilli powder (optional)
- 2 tsp cumin seeds, crushed
- 2 tsp garam masala
- 1 tsp of dried fenugreek leaves (kasoori methi)
- Handful coriander, finely chopped
- 1 tsp oil in a small dish
Method
- Heat the grill and line the grill pan with foil and place a wire rack on top.
- Place the lamb mince in a large bowl and add all the other ingredients and mix together using your hands to ensure all the spices are evenly distributed.
- Wash hands and rub them with a little oil. This helps to shape the kebabs and stops the mixture sticking to your hands.
- Take a small amount of the mixture and mold into small sausage shapes about 10cm long and 3cm thick. Don't make them too thin. Repeat with the rest of the meat keeping the kebabs the same size smoothing out any cracks.
- Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn the kebabs over so they brown evenly and leave to cook for a further 10-15 minutes.
Served with
As a starter serve with some crisp salad leaves and some thinly sliced onions with a side of tangy mint chutney. As a snack stuff some warmed pitta with salad, mint chutney, a dollop of yoghurt and a hot spicy lamb kebab.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 203 |
| Fat (g) | 10 |
| of which saturates (g) | 4.6 |
| Carbohydrates (g) | 13 |
| of which sugars (g) | 8.7 |
| Fibre (g) | 2.2 |
| Protein (g) | 16 |
| Salt (mg) | 1.2 |
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Comments
Comments (20)
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Hari Ghotra
Hi Steve welcome to the website - so happy to have you join us. So impressed with the dishes you have already tried! Have you got the free app too? Every time you cook a dish please share a picture with me so I can see how you get on. Thanks so much! Hari
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Michelle
Hi Hari - love your site! I made these amazing morsels of yours as a starter for 10 people. I was so pleased with the way they came out, so tasty and everyone loved them! I wanted to make them ahead of evening of entertaining, so I fried them in shallow oil till just done, cooled them, refrigerated and then simply re-heated them on a baking tray in the oven, they were superb and still moist. Thank you so much for the great recipe, and I'm making them again for guests this weekend. x-
Hari Ghotra
Hi Michelle I am really happy to read this - so wonderful that they were enjoyed by everyone. Thanks so much for cooking them. If you want to share your pictures please post them on the app I would love to see the dishes you make. Here is the link https://hari.is/2P5rXbk
Thanks so much Hari
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Erika
Thank you! -
Erika
Hi there!
I would love to try these but I am in Canada and I'm afraid that the only 'grill' setting we have is the top element on at 275 degrees C.. I'm thinking that might not be the best for 30 minutes! Which temperature would you recommend in the oven?
Thank you!-
Hari Ghotra
Hi Erika just pop them on a rack and cook in the oven at 180C for 10 minutes then turn and once a little browned they are ready. Hope that helps
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Sarah
Hi Hari,
I cooked kebabs last night for 15 guests. They were all impressed and loved the spices. I also cooked your veg pakoras and served them with mint raita, salad and parathas. I didn't have a single left over! Thank you for the great recipes.-
Hari Ghotra
Hi Sarah That's fantastic to hear. You sound like you had a bit of a cooking marathon - well done you! It makes me so happy to hear that the dishes are being cooked and enjoyed by so many of you. Thanks so very much for letting me know. Shame there was no leftovers to enjoy the next day though!! Keep cooking and I look forward to hearing what you will try next time. Thanks Hari
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Sarah Callanan
Hi
I'm cooking these on Saturday, I am making quite a large quantity, can they be cooked in the oven instead? Or should I grill them and keep them warm in the bottom of the oven?-
Hari Ghotra
Hi Sarah Yes you can cook these in the oven just put them on a rack over a oven tray so the juices drip out and the kebabs don't just sit in juice otherwise they would go nice and brown. I hope you enjoy them. If you like spice then you can add a little extra too. Enjoy and let me know what you think. Thanks for using the website. Hari
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Waleed Mahmoud
Hi Hari -
I definitely chopped the onions fine enough. Watching the video, it was very apparent that the mince you had was more finely ground than mine. My fault - I make my own and use my mince to make Palestinian-style kofta most of the time so I grind it to accommodate that. I actually miss real kebabs from "back home" so I'll be making my next batch of grind with this dish in mind.
Thanks for the responses! -
Hari Ghotra
Hi Waleed
Thanks for the feedback. Glad you enjoyed the flavour. I wouldn't puree the onions though as this makes them too liquidy. You need to chop as finely as possible or grate (I prefer to chop). When you mix ever thing together you have to squeeze the meat through your fingers so everything binds together. This helps them hold - Have a look at the video https://youtu.be/rDwLu3RTck4?list=PLiIFVnqAES7SXkWSvpmJIe7MJFRSkqOjN -
Waleed Mahmoud
Made these last night, flavor is great. Seemed to fall apart easily, though this could have been a problem with my lamb being ground too coarsely though. I'll likely puree or grate the onion next time. -
Andy
Hi Hari, I did and they were fantastic, no surprise there. I'll be having them again tomorrow, too!! -
Hari
Hi Andy Did you make them? -
Andy
Am out with a mate this afternoon, this seems like the ideal Saturday night option!! Looking forward to trying!! -
Hari
Thanks Jay so glad you enjoyed these kebabs. Finely chopped really important especially for the kids! -
Jay Silvester
Easy to make. I need to chop the onions finer as my youngest was complaining. I did not have any fenugreek , so will get some next time. Tasty, my family had them with yoghurt & parathas.Recommend this recipe & will be cooking them again. -
Neyha Kamaluddin
This was very nice when I made them,
and everyone else loved them too - I'm sure you will agree?!
Steve
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