Warmed pitta bread and shredded mixed salad, we used iceberg lettuce, tomato and red onion.
Instructions
In the kitchen:
01
In a large bowl, mix minced lamb, onion, mint and bread crumbs until well combined. Then mix in the cumin, chilli, paprika, cayenne, oregano and salt. Cover and refrigerate for 2 hours.
At the barbecue:
01
Pre-heat the barbecue for grilling (direct method) at a high heat.
02
Brush the grate liberally with vegetable oil and arrange the skewers on the barbecue. Cook for 10 minutes or until well done, turning as needed to brown evenly.
03
Serve with mixed salad and warm pitta bread.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
500g lean minced lamb
2 tbsp bread crumbs
1 small onion, finely grated
10g fresh mint leaves, finely chopped
2 tsp dried oregano
2 tsp chilli flakes
2 tsp ground cumin
2 tsp paprika
1 tsp cayenne pepper
1 tsp salt
To serve:
Warmed pitta bread and shredded mixed salad, we used iceberg lettuce, tomato and red onion.
Instructions
In the kitchen:
01
In a large bowl, mix minced lamb, onion, mint and bread crumbs until well combined. Then mix in the cumin, chilli, paprika, cayenne, oregano and salt. Cover and refrigerate for 2 hours.
At the barbecue:
01
Pre-heat the barbecue for grilling (direct method) at a high heat.
02
Brush the grate liberally with vegetable oil and arrange the skewers on the barbecue. Cook for 10 minutes or until well done, turning as needed to brown evenly.
03
Serve with mixed salad and warm pitta bread.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.