Yield: 1 servings
|500 grams||Finely minced lamb; (17 1/2oz)|
|1 large||Spanish onion|
|2 teaspoons||Ground cumin|
|¼ teaspoon||Cayenne pepper|
|1 teaspoon||Coarse sea salt|
|1 large||Bunc fresh flat leaf parsley; very finely chopped|
|1 small||Bunc fresh coriander; very finely chopped|
|12 \N||Leaves fresh mint; very finely chopped|
Mix the lamb with all the other ingredients. Either pound in a pestle and mortar for 10 minutes to achieve a smooth consistency or give a quick whizz in the food processor. Leave to stand for at least an hour for the flavours to mingle.
When you are ready to cook, wet your hands with a little water and take a piece of the meat mixture about the size of a walnut. With your fingers, mould this along the length of a metal or wooden skewer. The kebabs are at their best cooked over charcoal, but can also be cooked under a pre-heated hot grill, or on a ridged grill placed over a high heat. Turn frequently and cook for 5-6 minutes. Serve with a pile of toasted cumin seeds, some coarse sea salt, a lemon and some flat bread.
Converted by MC_Buster.
Per serving: 98 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.