Barbecued Lamb and Raisin Kebabs
These are delicious Moroccan-style barbecued kebabs. Serve in warm pita bread with mixed greens and drizzle with a lemon and herb yoghurt sauce or a tzatziki sauce.
Ingredients
Serves: 6
- 1kg lamb mince
- 1 cup (150g) raisins
- 150g goat cheese
- 1/3 cup mayonnaise
- 1 red onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh coriander
- 3/4 tablespoon ground cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- salt to taste
- coarsely ground black pepper to taste
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Preheat barbecue for high heat and lightly oil grate.
- In a medium bowl mix together lamb mince, raisins, goat cheese, mayonnaise, red onion, garlic, coriander, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions and press around skewers.
- Place skewers on the barbecue. Cook approximately 4 minutes per side or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.
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Reviews and Ratings
Global Ratings:
(35)
Reviews in English (29)
WOW! I did everything just like the recipe said and didn't omit any ingredients. Also, I recommend PEPPY'S PITA BREAD recipe to serve these kabobs in and the AVOCADO TZITZIKI SAUCE recipe. If you want a cheater recipe, use store-bought Greek flatbread, substitute sour cream for tzatziki, and feta for goat cheese. This will make it prep time much faster and overall cheaper. - 06 Jun 2007 (Review from Allrecipes USA and Canada)
Pretty good, but a little too spicy. The lamb doesn't need the mayo because lamb is already a bit oily. I added red wine vinegar and that added a nice touch, plus green onions instead of red ones. Also, instead of grilling I broiled the meat until brown on top and cooked throughout. Served with feta, sliced tomatoes, and whole wheat pita. Very tasty! - 11 Mar 2004 (Review from Allrecipes USA and Canada)
Not bad. I omitted the mayo because I thought it might be a little greasy. I also left out the raisins because I cannot stand meat and fruit. I liked the taste but if I made it again, I would use feta not goat's cheese so it would be a little saltier. Finally, I browned the kebabs in a skillet, then baked them for 35 mins. We had them with pittas, and cucumber/yogurt sauce. - 14 Mar 2005 (Review from Allrecipes USA and Canada)