Lamb Kebabs

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Easy 👌


750 g lamb mince
onion (finely chopped)
egg (beaten)
2½ tbsp ginger garlic paste
1 tbsp green chilli paste
2 tbsp cilantro (finely chopped)
1 tbsp mint (finely chopped)
juice of one lime
2 tbsp butter (melted)
1½ tsp garam masala
1 tbsp tandoori masala powder
¾ tsp turmeric
1 tsp kashmiri chilli powder
2 tsp coriander and cumin powder
1½ tsp salt


  • metal skewer
  • Step 1/5

    • 750 g lamb mince
    • onion (finely chopped)
    • 2½ tbsp ginger garlic paste
    • 1 tbsp green chilli paste
    • 2 tbsp cilantro (finely chopped)
    • 1 tbsp mint (finely chopped)
    • juice of one lime
    • 2 tbsp butter (melted)
    • 1½ tsp garam masala
    • 1 tbsp tandoori masala powder
    • ¾ tsp turmeric
    • 1 tsp kashmiri chilli powder
    • 2 tsp coriander and cumin powder
    • 1½ tsp salt
    • egg (beaten)

    Place the lamb mince in a large bowl, add all the ingredients and mix with hand until everything is combined. Cover with cling film and let it marinate in the fridge for at least 3-4 hours or preferably overnight.

  • Step 2/5

    • metal skewer

    With a kebab skewer or soaked bamboo skewers, scoop out a big ball of the mixture and pierce it through the skewer. Working quickly but gently spread the meat on the skewer with your hands using a bit of water.

  • Step 3/5

    Press on to the skewer, do this till the mixture has firmly stuck to the skewer.

  • Step 4/5

    If you are cooking on an open flame, then cook the kebabs on the barbecue for 6-8 minutes, turning regularly to ensure the meat has cooked evenly throughout. Otherwise cook them under a grill for 10-15 minuites till cooked.

  • Step 5/5

    If you find that your kebabs are getting dry, brush some oil as needed. Once cooked, slide off the kebabs onto a plate.

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