About this recipe:These make mouthwatering starters or are good for a party. They can also be served as part of a main course. Everyone always asks me for the recipe when I make them!
1 medium onion, quartered
2 to 3 green chillies, or to taste
4 large cloves of garlic
2.5cm (1 in) piece root ginger
2 medium potatoes
675g (1 1/2 lb) lamb mince
1 tablespoon gram (chickpea) flour
1/2 tablespoon salt
1/2 tablespoon chilli powder, or to taste
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
good handful of finely chopped fresh coriander leaves
1/2 lemon, juiced
10 bamboo skewers, soaked in water
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Method Prep:30min › Cook:30min › Ready in:1hr
Process the onion, green chillies, garlic and root ginger in a food processor until finely chopped.
Finely grate the potatoes and rinse thoroughly with water. Squeeze out as much water as possible by squeezing the grated potato in a sieve or clean tea towel.
In a large bowl, combine the onion mixture and the potatoes with the mince and the remaining ingredients. Mix well. Cover, and leave in the refrigerator for a couple of hours or overnight.
Take handfuls of the mixture and wrap around each skewer in the shape of a sausage. Place under a hot grill at the highest setting, or cook on a barbecue heated to high heat. Turn over once whilst cooking. Kebabs are done when both sides are crisp and browned, and when juices run clear.
I changed this a bit to take out the potato and it was yummy - sorry I just don't think potato belongs in a kebab! Basically just leave the raw kebabs in the fridge for a good few hours or overnight if you have time, so they don't fall apart. Added a bit more gram flour as well and it was yum - 31 Jul 2012