LAMB KEBAB

After the bad press that the local kebab houses have received recently, and having been relegated to post piss up fodder, we at home have been looking at healthy alternatives. Although we would not visit a British kebab shop while sober, and at 2000 Cal's a pop, i would rather eat food that is less greasy and more tasty, but temptation is never far away.

Here we have lamb kebabs made with minced lamb, these are just perfect for the barbecue or as part of a feast with friends. Although not true too one geographic region these kebabs nod towards the middle east, with a little Indian spice included for good measure!



THE RECIPE;

500g lamb mince

2 tbsp fresh mint(optional)

3 cloves garlic(minced with sea salt)

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp of black pepper corns

1 tsp turmeric powder

1/2 tsp sweet paprika

1/2 tsp mild chilli powder(for a hotter version try a stronger powder, but do not increase amount)

Good pinch of sea salt



THE METHOD:

First grind the coriander,cumin and black pepper corns in a blender, spice mill or pestle and mortar. Place the lamb mince into a bowl with the minced garlic( to mince the garlic crush with back of a knife and add a sprinkle of sea salt, then run the blade of a knife across the garlic to achieve a smooth puree) and chopped mint if using. Add the ground spices to the lamb mince along with the paprika,chilli, turmeric and a large pinch of salt, using your hands(clean) incorporate all of the ingredients until combined and thoroughly mixed.

This amount of mixture will make 6 skewered kebabs at approx 8" in length. If using wood skewers soak for ten minutes before moulding the lamb to form kebabs. If using metal skewers please be aware the the metal will heat during cooking therefor cooking the inside of the kebabs and shortening the final cooking time.

To mould the kebabs onto the skewers place a sixth of the mixture into the palm of your hand and form a cigar shape around the skewers, making sure you have a uniformed thickness.



TO COOK;

Cooking times will vary depending on how thick you make them,the level of doneness you prefer and which method you use!

The kebabs could be placed on a griddle, barbecue or preheated oven. Or alternatively you could form into small patties or burgers.



VARIATIONS;

This method of cooking lamb mince is really open too your own imagination. You could add breadcrumbs to bulk out the mixture, lemon juice will work very well, or a touch of yoghurt in with the mixture.



TO SERVE;

Great served with hummus or mint and yoghurt dip, and home made spicy potatoes. A simple salad of tomato,onion and coriander leaf with a sqeeze of lemon and a drizzle of olive oil, and warm pitta bread.



MINT AND YOGHURT DIP;

6 tbsp of natural yoghurt or greek style yoghurt

2" cucumber chopped finely and skin peeled

2 tbsp of fresh mint

Otional fresh chilli( i like to use a 1/4 of a medium sized green chilli)

Salt and pepper to taste



TO MAKE;

Add the yoghurt to a bowl then the finely chopped mint,cucumber and chilli if using. Taste and adjust seasoning to your preference. This dip improves once the flavours have infused, so if possible make a couple of hours before.



SPICED POTATOES;
Spice mix;
2 tbsp coriander
1/2 tsp cumin
1 tsp fennel seeds
2 tsp paprika
2 cloves of garlic
olive oil

Grind the whole spices then add the paprika and garlic with a touch of olive oil to make a paste.
Leaving the skins on small to medium sized potatoes coat in a little olive oil , and season,then give a thin coating of spice paste, place into a pre heated oven 190c/375 F/Gas 5 in a dish covered with foil, cook for one hour or until a knife will glide through, and the potato is cooked. Season with salt and pepper on serving, or cut in half and garnish with fresh coriander and a squeeze of lemon.

NOTE;
As only a small rub of spice paste is required this mixture coat a lot of potatoes, so is ideal for large gatherings, and parties where simple,healthy and tasty food is called for, with little effort!