These Kebabs are made the Syrian way – filled with nuts and barbecued on a stick. You can also fry them until they’re half done, before baking them in a tomato and onion relish, flavored with garlic and cumin.
What You Need:
500g fine lamb mince
½ cup nuts (walnuts or pecan nuts), finely chopped
1 red pepper, finely chopped
½ teaspoon salt
½ cup haloumi (or firm mozzarella), grated
1 teaspoon ginger (dried or fresh)
1 clove garlic, finely chopped
1 teaspoon mint leaves (dried or fresh)
2 spring onions, finely chopped
Combine all the ingredients – preferably knead the mixture with your hands.
Divide the mince into 10 – 12 balls. Press each meatball on the tip of a stick. Place in the fridge for 20 minutes.
Coat the barbecue (or braai as we South African’s call it!) grid with cooking spray. Braai the kebabs for a few minutes until golden brown, turning them regularly. To ensure they don’t stick to the grid or pan, you can also pre-coat them with olive oil.
Serve with pita bread, yoghurt, onion rings, and cucumber.