Roaming Roosters Moroccan spiced lamb kebabs recipe

PUBLISHED: 12:00 13 June 2014 | UPDATED: 19:39 13 June 2014

Moroccan spiced lamb kebabs with mixed leaf salad, yoghurt dip and chunky chips

Moroccan spiced lamb kebabs with mixed leaf salad, yoghurt dip and chunky chips

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Serves 4

The seasoning

5 teaspoons ground nutmeg

5 teaspoons ground coriander

5 teaspoons ground cumin

2.5 teaspoons ground ginger

2.5 teaspoons allspice

1 teaspoon of cayenne pepper

1 teaspoon cinnamon

1 teaspoon ground garlic powder

Place all these into a large jar, and shake well. This mixture will store in a cool, dark cupboard.

Ingredients

560g/1lb4oz Lean, grass-fed minced lamb

¼ Cucumber

Small tub natural yoghurt

Mint sauce - 1 teaspoon

Mixed salad leaves

Method

If using 8 x wooden skewers, soak for 30mins in water to prevent the kebabs sticking.

1. Take 56g/2oz of the seasoning and sprinkle over the lamb, mix in well.

2. Split into 8 balls.

3. Form around the skewers and grill, or barbeque until browned.

4. Whilst cooking, peel and dice quarter of a cucumber, sprinkle the flesh with salt, until the juices run out, about 10mins, then drain on kitchen paper, place in a small bowl and add a tub of natural yoghurt, mix in a teaspoon of mint sauce and serve with the kebabs and salad leaves, with either chips, or in pitta breads, for the healthier option.

Find out more at www.roamingroosters.co.uk

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