Greek Lamb Kebabs© (makes 6)


  • 17.6oz-500g Minced Lamb (diced finely)
  • ½ Red Onion
  • 2 tablespoons Minced Garlic
  • 3 tablespoons Olive Oil
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Ground Cumin
  • 1 tablespoon Ground Cinnamon
  • 1 tablespoon Hot Paprika
  • ½ tablespoon Cayenne Pepper
  • 1 tablespoon Tomato Puree
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Ground Coriander
  • 2 tablespoons Fresh Mint (chopped)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Chilli Flakes (optional)
  • 6 Skewers


  1. Using a sharp knife, chop up the mince finely and set to one side
  2. In a small blender/mini chopper, place the red onion, minced garlic and olive oil- blitz into a smooth paste. Pour into a large mixing bowl
  3. Add all of the remaining ingredients (apart from the mince) to the onion paste and combine well using a spoon
  4. Add the mince and then using your hands, squish and combine until the spice paste is thoroughly mixed in with the lamb. Roll into a ball, keep in the mixing bowl, cover with cling-film and pop into the fridge for 1 hour
  5. Whilst the mince is cooling, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step
  6. Remove the lamb from the fridge and evenly separate the lamb into 6 equal portions. Roll each portion into a sausage shape using your hands and pierce the skewer through the middle until the meat is at the top of the skewer. Pop into the fridge for 1 more hour
  7. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven when ready to proceed
  8. Pop the skewers onto a lightly oiled roasting rack
  9. Put the kebabs into the pre-heated oven for 20 minutes
  10. Remove from the oven and serve. Enjoy hot or cold (goes nicely with a cool cucumber dip in a pitta pocket!)

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