Greek Lamb Kebabs© (makes 6)


  • 17.6oz-500g minced lamb (diced finely)
  • ½ red onion
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon paprika
  • ½ tablespoon cayenne pepper
  • 1 tablespoon tomato puree
  • 1 teaspoon dried parsley
  • 2 tablespoons lemon juice
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 2 tablespoons fresh mint (chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon chilli flakes (optional)
  • 6 skewers


  1. Using a sharp knife, chop up the mince finely and set to one side. in a small blender/mini chopper, place the red onion, garlic cloves and olive oil- blitz into a smooth paste. Pour into a large mixing bowl.
  2. Add all of the remaining ingredients (apart from the mince) and combine well using a spoon. Add the mince and using your hands, squish and mix until the spice paste is thoroughly mixed in with the lamb. Roll into a ball, keep in the mixing bowl, cover with cling-film and pop into the fridge for 1 hour.
  3. Whilst the mince is cooling, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step
  4. Remove the lamb from the fridge and evenly separate into 6 portions. Roll each portion into a sausage shape using your hands and pierce the skewer through the middle until the sharp end is near the top, trim off any excess wooden skewer (ensuring that you leave enough to hold whilst eating). Pop onto the roasting rack and place into the fridge for 1 more hour
  5. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven. Follow by removing the lamb from the fridge and pop the kebabs into the pre-heated oven for 20 minutes. Remove from the oven, serve, enjoy hot or cold (goes nicely with a cool cucumber dip)

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