Roaming Roosters Moroccan spiced lamb kebabs recipe
PUBLISHED: 12:00 13 June 2014 | UPDATED: 19:39 13 June 2014
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.
560g/1lb4oz Lean, grass-fed minced lamb
Small tub natural yoghurt
Mint sauce - 1 teaspoon
Mixed salad leaves
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