Middle Eastern lamb Kebab

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

Here’s How:

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.