Lamb Kebabs | Hari Ghotra
4.2/5 rating (13 votes)

Lamb Kebabs

Spicy Minced Lamb Patties

  • Heat Medium
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 25 mins
                             

Warming spiced minced lamb, flavoured with cumin and fenugreek, then baked in the oven.

Hari says

Lamb kebabs are the first thing that my daughter learned to cook all by herself at 5 years old, they are still her favourite, both to cook and to eat because they are quick and easy - just throw everything into a bowl and mix! Traditionally cooked on skewers in the tandoor oven this is my very quick version to cook at home. Packed full of flavour they will always get gobbled up and that is a guarantee! This kebab is so versatile that you can have it as a starter, as a quick easy snack, it's even great to cook on the BBQ and makes a really tasty alternative to humble sausage. What are you waiting for?

  • Ingredients
  • Method
  • 500g minced lamb
  • 1 medium onion, very finely diced
  • 4 cloves garlic, very finely chopped
  • 1 tbsp ginger, grated
  • 1 tsp salt
  • 1 green chilli, finely chopped
  • ½ tsp red chilli powder (optional)
  • 2 tsp cumin seeds, crushed
  • 2 tsp garam masala
  • 1 tsp of dried fenugreek leaves (kasoori methi)
  • Handful coriander, finely chopped
  • 1 tsp oil in a small dish
  1. Heat the grill and line the grill pan with foil and place a wire rack on top.
  2. Place the lamb mince in a large bowl and add all the other ingredients and mix together using your hands to ensure all the spices are evenly distributed.
  3. Wash hands and rub them with a little oil. This helps to shape the kebabs and stops the mixture sticking to your hands.
  4. Take a small amount of the mixture and mold into small sausage shapes about 10cm long and 3cm thick. Don't make them too thin. Repeat with the rest of the meat keeping the kebabs the same size smoothing out any cracks.
  5. Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn the kebabs over so they brown evenly and leave to cook for a further 10-15 minutes.

Served with

As a starter serve with some crisp salad leaves and some thinly sliced onions with a side of tangy mint chutney. As a snack stuff some warmed pitta with salad, mint chutney, a dollop of yoghurt and a hot spicy lamb kebab.

Nutritional information

Typical values* per Serving
Calories203
Fat (g)10
of which saturates (g)4.6
Carbohydrates (g)13
of which sugars (g)8.7
Fibre (g)2.2
Protein (g)16
Salt (mg)1.2
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

This goes well with

Share this

“ Thank you for printing this recipe for my delicious Lamb Kebabs ”

Comments

Comments (13)

  • Sarah

    Sarah

    28 August 2016 at 12:36 |
    Hi Hari,
    I cooked kebabs last night for 15 guests. They were all impressed and loved the spices. I also cooked your veg pakoras and served them with mint raita, salad and parathas. I didn't have a single left over! Thank you for the great recipes.

    reply

    • Hari Ghotra

      Hari Ghotra

      30 August 2016 at 08:58 |
      Hi Sarah That's fantastic to hear. You sound like you had a bit of a cooking marathon - well done you! It makes me so happy to hear that the dishes are being cooked and enjoyed by so many of you. Thanks so very much for letting me know. Shame there was no leftovers to enjoy the next day though!! Keep cooking and I look forward to hearing what you will try next time. Thanks Hari

      reply

  • Sarah Callanan

    Sarah Callanan

    26 August 2016 at 16:36 |
    Hi
    I'm cooking these on Saturday, I am making quite a large quantity, can they be cooked in the oven instead? Or should I grill them and keep them warm in the bottom of the oven?

    reply

    • Hari Ghotra

      Hari Ghotra

      26 August 2016 at 17:45 |
      Hi Sarah Yes you can cook these in the oven just put them on a rack over a oven tray so the juices drip out and the kebabs don't just sit in juice otherwise they would go nice and brown. I hope you enjoy them. If you like spice then you can add a little extra too. Enjoy and let me know what you think. Thanks for using the website. Hari

      reply

  • Waleed Mahmoud

    Waleed Mahmoud

    04 April 2015 at 09:03 |
    Hi Hari -

    I definitely chopped the onions fine enough. Watching the video, it was very apparent that the mince you had was more finely ground than mine. My fault - I make my own and use my mince to make Palestinian-style kofta most of the time so I grind it to accommodate that. I actually miss real kebabs from "back home" so I'll be making my next batch of grind with this dish in mind.

    Thanks for the responses!

    reply

  • Hari Ghotra

    Hari Ghotra

    04 April 2015 at 08:16 |
    Hi Waleed
    Thanks for the feedback. Glad you enjoyed the flavour. I wouldn't puree the onions though as this makes them too liquidy. You need to chop as finely as possible or grate (I prefer to chop). When you mix ever thing together you have to squeeze the meat through your fingers so everything binds together. This helps them hold - Have a look at the video https://youtu.be/rDwLu3RTck4?list=PLiIFVnqAES7SXkWSvpmJIe7MJFRSkqOjN

    reply

  • Waleed Mahmoud

    Waleed Mahmoud

    02 April 2015 at 16:38 |
    Made these last night, flavor is great. Seemed to fall apart easily, though this could have been a problem with my lamb being ground too coarsely though. I'll likely puree or grate the onion next time.

    reply

  • Andy

    Andy

    19 January 2015 at 16:12 |
    Hi Hari, I did and they were fantastic, no surprise there. I'll be having them again tomorrow, too!!

    reply

  • Hari

    Hari

    19 January 2015 at 08:55 |
    Hi Andy Did you make them?

    reply

  • Andy

    Andy

    17 January 2015 at 11:07 |
    Am out with a mate this afternoon, this seems like the ideal Saturday night option!! Looking forward to trying!!

    reply

  • Hari

    Hari

    23 November 2014 at 08:37 |
    Thanks Jay so glad you enjoyed these kebabs. Finely chopped really important especially for the kids!

    reply

  • Jay Silvester

    Jay Silvester

    22 November 2014 at 08:38 |
    Easy to make. I need to chop the onions finer as my youngest was complaining. I did not have any fenugreek , so will get some next time. Tasty, my family had them with yoghurt & parathas.Recommend this recipe & will be cooking them again.

    reply

  • Neyha Kamaluddin

    Neyha Kamaluddin

    07 May 2014 at 16:19 |
    This was very nice when I made them,
    and everyone else loved them too - I'm sure you will agree?!

    reply

Leave a comment

You are commenting as guest.

Contact
“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra