169kcal
1g
10g
1g
6g
10g
4g
34mg
- 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.
12% of RDI
14% of RDI
10% of RDI
0% of RDI
0% of RDI
14% of RDI
15% of RDI
These kebabs will store in the fridge for 2 days or freeze for up to 2 months. Optional: Serve with a wedge of lemon, flatbreads, yogurt of your choice, and a salad.
© 2024 GrowwW
