- For the kebabs:
- 500g lamb mince
- 1 onion, peeled and roughly chopped
- 3 garlic cloves, peeled
- Half a tsp dried mint
- Handful fresh parsley
- 1 red chilli, de-seeded
- For the minted yogurt:
- 200g natural Greek yogurt
- Small handful chopped fresh mint
- For the carrot and cumin salad:
- 1 large carrot
- 1 turnip (or can just use another 2 carrots)
- 1 tbsp sunflower oil
- 1 tsp cumin seeds, toasted
- Squeeze of lemon juice
- Salt and pepper
- Some ripe tomatoes (chopped or thinly sliced) and lemon wedges to serve
Make the kebabs:
Put the onion, garlic, chilli and parsley into a small food processor and whizz to a paste. Put this into a bowl along with the lamb mince, dried mint and a generous seasoning of salt and pepper. Using your hands, mix well. Divide into 12 then mould each portion into a sausage shape around a bamboo or metal skewer. Chill for at least 30 minutes (can make the day before).
Make the salad:
Peel the carrot and turnip and cut into thin strips or grate using the rough side of the grater. Toss together in a bowl with the oil, lemon juice and cumin. Season to taste. Set aside.
Make the minted yogurt:
Mix the yogurt with the chopped mint. Season to taste then set aside. (If you don’t have fresh mint you can use a couple of teaspoons of mint sauce from a jar. Gordon’s Organic Mint sauce is a good brand.)
Cook the kebabs:
Preheat your grill to its highest setting. Place the kebabs on a grill tray and cook, turning a few times for about 10 minutes or until browned and cooked through. You could also cook them on a BBQ or griddle pan.
Serve the kebabs on a large plate with the tomato and lemon wedges to squeeze over along with the minted yogurt and carrot salad.
Wine suggestion: A light fruity red or a rich rose.