These are extremely tasty kebabs with plenty of spices and herbs. They are even more
delicious when cooked on a barbecue.
Prep: 10-15 minutes
Cook: Cooking time 10 to 15 minutes
600g lamb minced
4 tbsp. chickpea flour
½ medium onion, finely chopped or grated
1 clove garlic, crushed
1 large red chilli seeds removed, finely chopped
3 cm ginger peeled and finely chopped
3 tbsp. finely chopped coriander
juice of ¼ lemon
Maldon salt and freshly ground pepper
3 tbsp. yoghurt
12 wooden skewers soaked in water
2 vine ripened tomato, diced
½ red onion, finely diced
1 gem or ½ a cos lettuce shredded
3 papadums cut into 4 triangles
To Prepare Kebabs: Mix all the kebab ingredients together in a bowl so that it
is well combined.
Portion the kebab mix onto 12 skewers in a sausage shape.
Mix the yoghurt slightly and coat the kebabs with it. Cover and refrigerate
until ready to cook.
Accompaniment: Mix the tomato & onion together and set
Papadums: Heat oil in a deep fryer to 190C or in a pan until when a cube of
bread is placed in it, it floats to the top and is golden. Fry the papadum 4
triangles at a time for a few seconds, drain on paper toweling and set aside until
ready to serve (if it is more than a couple of hours place in a well sealed
To Cook Kebabs: Place the kebabs on the center of a moderate barbecue and cook
on all sides for 8-10 minutes, so that it is browned and cooked through or cook
under a moderately high grill.
To Serve: Place some shredded lettuce on each plate and top with some tomato
and onion mixture. Place 2 kebabs on the center of each plate. Place 2 papadum
triangles in 1 corner of each plate and a lemon wedge. Serve with mango