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Ground Lamb Kebabs With Yogurt Sauce Recipe

Ingredients

How to make it

  • Cover the wooden dowels/skewers with cold water and leave to soak.
  • Make Sauce: Mix all ingredients together in a small bowl; cover and chill.
  • Make Kebabs: In a kitchen chopper, whiz the fresh coriander leaves, pine nuts and torn slice of bread until the leaves are chopped, the nuts are in small bits and the bread has crumbed.
  • Alternatively, chop separately by hand.
  • Add to ground lamb in a large bowl, along with all other ingredients.
  • Mix well with hands until thoroughly combined.
  • Cover and chill 1 hour.
  • At the end of the hour, form 1/4 cup of meat mixture around each drained skewer, pressing firmly.
  • Keep chilled until ready to grill.
  • Grill over medium heat for 4-5 minutes on each side, or until browned and juices run clear.
  • Serve with sauce for dipping. Great with rice or potatoes and some greeny sort of salad.

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The Cook

hollyeats Shaftesbury, UK

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