Fireball Lamb Skewers© (makes 6)


  • 17.6oz-500g minced lamb
  • 1 teaspoon onion granules
  • 1 tablespoon garlic granules
  • 10.1fl oz-300ml Fireball Cinnamon Whiskey
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon hot chilli powder
  • 3.5oz-100g dried breadcrumbs
  • 1 egg yolk (free-range)
  • 6 wooden skewers (or metal)


  1. Using a sharp knife, chop up the mince finely
  2. Add all of the ingredients (apart from the egg yolk and breadcrumbs) to a large mixing bowl and combine well using your hands. Cover with cling-film and pop into the fridge overnight
  3. When ready to continue, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
  4. Remove the lamb from the fridge, drain any excess liquid and add the egg yolk and breadcrumbs, combine again and pop back into the fridge until the oven is ready
  5. Evenly separate into 18 portions. Roll each portion into 18 individual balls using your hands. Pierce the skewer through the middle of 3 balls until the sharp end is near the top, trim off any excess wooden skewer (ensuring that you leave enough to hold whilst eating). Repeat this process until you have 6 skewers, each having 3 meatballs
  6. Pop onto the roasting rack that has been lightly oiled and pop into the pre-heated oven for 25 minutes. Remove from the oven, serve, enjoy hot or cold. Goes perfectly with a cooling or sharp dip like tzatziki or in pita breads

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