These delicately spiced kebabs are perfect for the BBQ and they're also incredibly easy to make. Make them a day or so in advance and keep them in the fridge before cooking so that they are compressed enough to withstand cooking on the BBQ. Serve them in warm pittas with a spicy sauce or a creamy soured cream and herb sauce.
- 1kg minced lamb
- 150g sultanas
- 150g goat’s cheese
- 100g mayonnaise
- 1 red onion
- 2 cloves of garlic
- 2 tbsp. chopped fresh coriander
- 1 tbsp. cayenne pepper
- ½ tsp. ground cumin seeds
- ½ tsp. ground coriander seeds
- Salt and pepper
Finely chop the red onion and mince the garlic cloves.
Crumble the goat’s cheese.
In a large bowl, mix together the lamb, sultanas, goat’s cheese, mayonnaise, chopped onion and garlic, coriander, cayenne pepper, cumin, coriander seeds and salt and pepper.
Once evenly mixed, divide the lamb into six portions.
Press evenly around 6 wooden soaked skewers.
Place the skewers into a fridge for a few hours or overnight.
Cook on the BBQ for four minutes on each side.