This weeks mid week meal is Lamb kebabs with a yogurt and mint dressing. We’ve never made these before and I was unsure if the kids would like them. I also made my own dressing and didn’t know if they’d be keen to try it.
I used wooden skewers for the kebabs as I didn’t have metal, but either is fine. Using wooden meant I needed to soak them for at least 20 mins, I soaked them for around 3 hours in the end, just to clean them and stop them from splintering.
We used double the ingredients and made 16 kebabs, but this recipe is for 8 kebabs
500g lamb mince
1 tbsp chopped fresh mint
2 tsp chopped coriander
2 finely chopped garlic cloves
1 tsp ground cumin
1 small onion finely chopped
1 . In a bowl mix together the mince, garlic, coriander, mint, onion and cumin.
2 . When well blended together roll into 8 even balls.
3 . flatten each ball and roll out flat, pop a skewer in the middle and roll around it.
4 . Heat a griddle or frying pan, brush the kebabs with a little oil and heat for 4-5 mins each side making sure they are cooked all the way through.
Yogurt And Mint Dressing
1 Large pot of natural yogurt
2 tbsp of ready made mint sauce
pinch of ground turmeric
1 tbsp chopped fresh coriander
1 .Put all the ingredients into a mixing bowl.
2 . Mix well with a flat whisk or use a blender.
3 . When fully blended, keep chilled in fridge until needed.
We also had a fresh bowl of salad and some quinoa and brown rice.
As this was our first time making both the kebabs and dressing it did take us a round 30 minutes prep time, but now we’ve made it I think we could get that down to 15 minutes.
The verdict was: James loved it both the kebabs and the dressing. Colby and Courtney both said they preferred chicken kebabs over lamb, but would have them again.
Cerise and Casey both liked the kebabs but not the dressing, and I loved the dressing and thought the kebabs were nice but as we don’t usually have lamb, feel it will take getting used to.
So a real mixed bag from all of us, but I will definitely make them again.
See you soon