Jan 2, 2008
I have just discovered lamb mince, and it has a few nice advantages over lamb pieces that I hadn't considered earlier.
This recipe for Moroccan lamb skewers doesn't require any marinating (which I usually do with all my skewers / kebabs) and threading the meat onto the stick is much less time consuming than regular lamb pieces.
Ingredients
- 700g lamb mince
- half a cup of cashew nuts, roughly chopped
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 handfull of fresh chopped coriander
- Kebab skewers - 6-10 of them depending how big you make them
- Salt & pepper to season
- Fresh yoghurt to garnish
Mix it up
Mix everything together in a bowl, except for the yoghurt. Make sure there is a good dash of salt / pepper as these can taste a little bland without good seasoning.Mix together with your hands, or a wooden spoon. The mix should be sticky enough to hold itself together in little balls.
On the stick
Roll the mince mixture into little sausage sized shapes, and then push a wooden skewer through the middle - much easier than threading individual pieces onto the skewer right?
Place the skewers onto a plate and place in the fridge for about an hour - this helps the meat stay on the stick.
Cooking
Grill, fry or barbecue the skewers until cooked through.
Garnish with yoghurt and fresh coriander, serve with couscous and salad.
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