Lemon and lamb kebabs

    25 min

    I love spicy, zingy kebabs, and lemon and lamb go together brilliantly.

    London, England, UK
    5 people made this

    Serves: 2 

    • Kebabs
    • 500g minced lamb
    • zest of 1 lemon
    • 1/2 teaspoon ground cumin (seeds toasted, then ground)
    • 1/2 teaspoon cayenne pepper
    • 2 tablespoons finely chopped fresh mint
    • 1/2 teaspoon salt
    • skewers
    • For the dip
    • 300g plain yoghurt
    • handful of chopped fresh mint
    • juice of 1/2 a lemon
    • salt and pepper to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. To make the dip, put the ingredients into a bowl and stir. Leave in the fridge till ready to serve.
    2. Throw all the kebab ingredients into a bowl, stick your hands in and mix thoroughly. Next, take a teaspoon of the mixture and fry it quickly to check the seasoning. Repeat if necessary. Then divide the mixture into four (or six if you want smaller, skinnier kebabs) and squeeze onto kebab skewers. Top tip: to make sure the mixture sticks to your skewers and not your hands, dunk them into cold water every so often.
    3. For best results, brown on the hotter part of your BBQ and move to a cooler area to cook them through without burning, about 15 minutes. Enjoy!

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    Reviews in English (2)


    very nice recipe.  -  25 Jun 2009


    I like kebeb. This is one of the best.  -  24 Jun 2009