Indian Lamb Kebabs

Indian Lamb Kebabs


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Lamb kebabs made with lamb mince mixed with garlic, onion and spices. These simple kebabs can be prepared in advance, and you can even freeze them once they are assembled if you wish.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 500g lamb mince
  • 1 clove garlic, minced
  • 1 onion, very finely chopped
  • 2 teaspoons Herbie's Spices Panch Phora
  • 2 teaspoons Herbie's Spices Garam Masala
  • 2 teaspoons Herbie's Spices Green Spearmint
  • 1 teaspoon Herbie's Spices Chaat Masala, or salt

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Process all ingredients in a food processor until well combined.
  2. Using moistened hands, make the lamb mixture into small sausage shapes, approximately 2cm x 5 cm.
  3. Slide onto skewers, and refrigerate one hour.
  4. Cook on barbecue or grill for 8-10 minutes, turning frequently.
  5. Serve with rice or salad, lemon wedges and natural yoghurt.

Spice notes

These kebabs illustrate perfectly how Garam Masala works as a seasoning in its own right, and the Panch Phora adds crunch and texture. A winner for everyone!

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