Lamb and mint are a classic combination, but why not try something slightly different this spring by serving homemade lamb kebabs with a creamy, herby dip?
Makes 10 skewers
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- 900g minced lamb
- 2 onions, grated
- 2 garlic cloves, crushed
- 2 tsp mint sauce
- Half a tsp allspice
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
- Olive oil for brushing 10 skewers
For the dip:
-
- 200g natural yoghurt
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh basil leaves, chopped
- Salt and freshly ground black pepper
1. If using wooden skewers, soak in cold water for 30 minutes beforehand.
2. To make the yoghurt dip: mix the yoghurt with the herbs and season with a little salt and freshly ground black pepper. Chill until required.
3. Place the minced lamb in a bowl with the onion, garlic, mint sauce, allspice, and parsley. Season and mix with your hands until it binds together.
4. Refrigerate for an hour to allow the flavours to develop. Divide the kebab mixture into 1O sausage shapes and press around or thread on to skewers. Brush with oil and oil the barbecue or grill grate to prevent them sticking. Barbecue or grill them for 10-12 minutes, turning frequently. Serve immediately with the herb yoghurt dip.