How to make lamb mince kebabs

We ask the Indian food gods at Cinnamon Kitchen

How to make lamb mince kebabs

If you haven't eaten at London's Cinnamon Kitchen you either a. Don't live in London or b. Need to sort that out right away. Possible pick of their dishes is the kebab. And here's how to DIY it up a notch...

Ingredients: 500 g minced lamb or diced bone less lamb, ¼ tsp cumin seeds, 2 green chillies, 5-8 fresh coriander stems, 3 garlic cloves, ½ inch ginger, peeled, 20 g processed cheddar cheese, ½ tsp red chilli powder, 1 tsp salt

Method: Mix the diced lamb and other ingredients together and pass through a mincer. Rub well to get an evenly spiced mince. If you are using a food processor, run the spices first and add lamb mince at the end so as to maintain the coarse texture.

To cook you need a barbeque and a skewer. Divide the mince into 4 equal parts, take a thick skewer and using your fingers slowly spread the mince on to the skewer covering it for 8-10 inches long. You can use water to wet your hands to avoid sticking and run over the mince to smoothen the outer texture. Thick kebabs are the key so as to keep it juicy. Now cook the kebab on the barbeque for about 8-10 minutes, turning regularly to cook evenly.

Marc Chacksfield
Content Director

As Content Director of Shortlist, Marc likes nothing more than to compile endless lists of an evening by candlelight. He started out life as a movie writer for numerous (now defunct) magazines and soon found himself online - editing a gaggle of gadget sites, including TechRadar, Digital Camera World and Tom's Guide UK. At Shortlist you'll find him mostly writing about movies and tech, so no change there then.