Lamb Skewers

You will need kebab skewers. If using wooden skewers, soak in water for 30 mins first to prevent them burning

Nutrition: Makes 4 | Carbs: Approx 1-2g per portion


  • Juice of ½ lemon
  • 450g good quality lamb mince
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch of fresh coriander leaves (washed and chopped)
  • 2 cloves of garlic crushed (or equivalent garlic paste)
  • 2 red chillies deseeded and chopped (or equivalent chilli paste)
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 2 tsp fresh grated ginger (or equivalent ginger paste)
  • 1 tsp sea salt
  • ½ tsp ground black pepper


  1. Mix lemon juice with mince in a large bowl
  2. Blend the remaining ingredients (except the fresh coriander) to a paste in a food processor. If using garlic, chilli and ginger paste you can mix with a spoon)
  3. Stir the paste and the fresh coriander into the mince and divide the mixture into four
  4. With wet hands form the mixture into sausage shapes around skewers, pressing gently all round until a firm shape is formed
  5. Brush each kebab with a little olive oil and grill under a medium heat for 5 minutes on each side or until browned and cooked through. Can also be cooked on BBQ.

Serving suggestion:
Greek salad, yoghurt and cucumber dip, ‘fathead pizza dough’ flatbread