Serves 4
For the kebabs
400g minced lamb
2 tsp. garlic, peeled and finely
chopped
2 tsp. ginger, peeled and finely
chopped
1 large onion, peeled and finely
chopped
2 tsp. ground coriander
2 tsp. ground cumin
¼ tsp. ground black pepper
1 tbsp. fresh coriander, finely
chopped
4 metal skewers
Salt to taste
For the verdant salsa
3 spring onions, chopped
1 tbsp. olive oil
4 tomatoes, chopped roughly
1 tbsp. olives of your choice,
without stones
1 bunch of coriander,
chopped
1 bunch of parsley, chopped
Juice and grated rind of a
lemon
Salt to taste
Method
Mix the mince, onion, ginger, garlic, coriander, cumin, pepper and salt in a mixing bowl until well blended.
Then form 16 balls.
Put each ball around the tip of a metal skewer and flatten slightly.
Place the meatballs on a baking sheet and
cover, then refrigerate them for an hour.
Place all the salsa ingredients a bowl and
mix together.
Cook the skewered lamb kebabs under a preheated grill, turning every
now and again, until the lamb is cooked through.
This will take around 15 minutes or so.
serve hot with salsa
Nutritional value per serving
Calories 180 | Total Fat 11.2g | Saturated Fat 4.0g | Carbohydrates 7.9g | Fibre 1.0g | Protein 12.9g
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