Barbecued Lemon and Lamb Kebabs

    25 minutes

    A mix of lamb mince, lemon rind and spices moulded into kebabs and then barbecued. Serve with this yoghurt, mint and lemon sauce.

    2 people made this

    Serves: 2 

    • Kebabs
    • 500g lamb mince
    • finely grated 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 (pre-soaked in water if they are wooden)
    • For the dip
    • 300g plain yoghurt
    • handful of chopped fresh mint
    • juice of 1/2 a lemon
    • salt and pepper to taste

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

    1. 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. (This isn't necessary, it's just a trick I learned)
    2. Then divide the mixture into four (or six if you want smaller, skinnier kebabs) and squeeze onto the skewers in sausage shapes. (Dip your hands in water so the misture wont stick so much to them.)
    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!
    4. To make the dip, put the ingredients into a bowl and stir. Leave in the fridge till ready to serve.

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    Reviews in English (2)


    very nice recipe.  -  25 Jun 2009  (Review from Allrecipes UK & Ireland)


    I like kebeb. This is one of the best.  -  24 Jun 2009  (Review from Allrecipes UK & Ireland)