Mini lamb kebab skewers recipe
Inspired by the Indian street-food scene, these mini lamb kebabs are perfect for your Diwali celebrations. Serve with a minty yogurt sauce for dipping.
See method- Makes 16
- Takes 35 mins plus chilling
- 59 calories / serving
- Freezable
- Gluten-free
Ingredients
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- 500g lamb mince, 10% fat
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1-2 tsp red chilli powder, to taste
- 1 tsp dried mint or 3 tbsp fresh mint, chopped
- 15g fresh coriander, finely chopped
- 1 lemon, juiced
- 1 tsp vegetable oil
- cucumber ribbons and pomegranate seeds, to serve (optional)
For the dipping sauce
- 5 tbsp natural yogurt
- 15g fresh mint, leaves picked and finely chopped, plus whole leaves to garnish
- ½ tsp ground cumin
- ¼ tsp chilli powder
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 245kJ 59.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 0.9gProtein 6.4gFibre 0.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Tip the coriander and cumin seeds into a small frying pan and toast over a medium-high heat for around 2 mins, stirring, until fragrant, toasted and starting to pop. Transfer to a mortar and crush into a powder with a pestle.
- Put the lamb mince, onion, garlic, toasted spices, chilli powder, herbs and lemon juice in a mixing bowl with 1½ tsp salt. Mix thoroughly.
- Take a golf ball-sized piece of mince mixture and shape around a skewer to form a mini kebab. Transfer to a lined baking tray, then repeat with the remaining mince to make about 16 kebabs. Cover and transfer to the fridge for at least 30 mins or chill overnight, if you like.
- Meanwhile, mix all the ingredients for the dipping sauce in a small bowl; season and transfer to the fridge until ready to serve.
- Heat a large frying pan over a medium heat, add the oil and fry the kebabs in batches for 5-8 mins, turning every few mins, until golden and cooked through. Garnish with the mint leaves. Serve with cucumber ribbons and pomegranate seeds, if you like, with the dipping sauce alongside.
- See more Diwali recipes
Freezing and defrosting guidelines
Freeze uncooked kebabs. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
