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– 500g minced lamb – Optional: Ground beef or chicken alternative – 1 large onion – 2-3 garlic cloves – Fresh parsley – Fresh ginger – Salt – Black pepper – Ground cumin – Optional: Paprika – Optional: Dried oregano – Mint yoghurt sauce – Lemon wedges – Warm flatbread – Chilli flakes – Chopped mint leaves – Sumac powder
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Combine minced lamb, grated onion, chopped fresh parsley, minced garlic, salt, and black pepper in a mixing bowl.
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Add ground cumin and grated ginger to the meat mixture, kneading thoroughly to ensure even spice distribution.
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Shape the seasoned meat into uniform elongated sausage-like cylinders around metal or wooden skewers.
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Refrigerate kebab skewers for 30 minutes to help them maintain shape and intensify flavour marination.
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Grill kebabs over medium-high heat, turning regularly to ensure even cooking and golden-brown caramelisation.
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Cook until internal meat temperature reaches 75°C, ensuring thorough and safe preparation.
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Serve hot with fresh mint yoghurt sauce, lemon wedges, and warm flatbread for authentic Middle Eastern experience.
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Will you be trying this recipe?
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