Baby Friendly Lamb Kebabs

- 500g / 1lb 2oz 15-20percent fat, ground Minced lamb
- 2 crushed Garlic cloves
- 2 tbsp finely chopped Chives
- 4 tsp Smoked paprika
- 1 finely grated Lemon zest and juice
- 2 tsp heaped Plain flour
- to taste freshly ground Ground black pepper
- 1 peeled and cut into 7.5cm matchsticks Cucumber
- 1 tbsp White wine vinegar
- 1/2 Lemon juice
- 1/2 crushed Garlic clove
- to taste freshly ground Ground black pepper

1. Preheat the oven to 240°C (475°F).
2. Mix 500g / 1lb 2oz minced lamb, 2 crushed garlic cloves, 2 tbsp finely chopped chives, 4 tsp smoked paprika, 1 finely grated lemon zest and juice, 2 heaped tsp plain flour, and freshly ground black pepper to taste in a bowl.
3. Shape the mixture into balls slightly larger than golf balls, then elongate into rough fat sausage shapes, rolling either end to a point.
4. Place on a lined baking tray and bake for 15-20 minutes until golden and cooked through.
5. While the kebabs cook, mix 1 peeled and cut cucumber, 1 tbsp white wine vinegar, juice of 1/2 lemon, 1/2 crushed garlic clove, and freshly ground black pepper to taste. Set aside for at least 15 minutes.
6. Allow kebabs to cool slightly and cut into quarters lengthways before serving.