About this recipe:A refreshing yoghurt dip makes a perfect partner for these chunky, warmly spiced meatballs made from minced lamb.
500g lean minced lamb
1 onion, finely chopped
1/4 tsp ground cumin
1/4 tsp ground cinnamon
2 tbsp olive oil
150g Greek-style yoghurt
1/2 cucumber, coarsely grated
1 garlic clove, crushed
salt and freshly ground black pepper
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Method Prep:30min › Cook:15min › Ready in:45min
Soak eight wooden skewers in cold water for 30 minutes. Alternatively, use metal skewers. Mix together the lamb, onion, egg, cumin and cinnamon in a bowl. Add salt and pepper, then quickly bind the mixture together in a food processor or by kneading with your hands.
Divide the mixture into sixteen equal portions. Thread two meatballs on to each of the skewers, leaving a space of about 2cm between them. Lightly brush with half the oil. Preheat a medium grill.
Blend the yoghurt with the remaining oil, then stir in the cucumber, garlic and salt and pepper to season. Mix well and chill until ready to serve.
Put the kebabs on the grill rack and grill, about 12cm from the heat, for about 15 minutes, turning regularly, until golden brown and cooked through. Serve hot with the cucumber yoghurt.
*If you are unable to buy ready-minced lamb, most butchers will mince meat for you. Shoulder of lamb or neck fillet make smart choices for flavour and price. *Serve with savoury rice and grilled tomatoes, or pop the kebabs into split warm pitta bread, with shredded red cabbage and carrot. Drizzle with yoghurt.