Ingredients
600g lean lamb mince
4 multigrain bread
3 cloves garlic
2 eggs
3 sprigs fresh oregano
or 1 tsp dried if you must!
2 long sprigs fresh thyme
or 1 tsp dried thyme
Olive oil
Tzatziki
fresh or pre-made, for accompaniment
tomatoes
sliced, for accompaniment
Lettuce
rocket or cos preferred, for accompaniment
cucumber
diced, for accompaniment
Pita bread
for accompaniment
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm skewers x 16
- 1 Food processor
- 1 Grill or Oven
- 1 Baking tray
- 1 Baking paper
Instructions
- In a food processor, process the bread until it becomes breadcrumbs.
- Add garlic and herbs, and blitz for another 20 secs or so until well combined.
- Add mince and egg and blitz for about 1 minute until all well combined.
- Form into long finger-like patties about 3cm wide and 10cm long, push a skewer through the sausage until it almost reaches the top and give a final roll between your hands to retain a round shape.
- Refrigerate until ready to cook (I recommend at least 1 hour but if you are in a hurry- go ahead!).
- Cover the ends of the sticks with foil and cook, turning occasionally under a hot grill for approximately 10-12 minutes, or bake in the oven on a tray lined with baking paper for approximately 20-25 minutes until cooked.
Notes
Tip
What I like about these lamb koftas is that my young family can get involved in putting their meal together themselves – kids love to invent their own foods and it’s a way of giving them some control, whilst (sneakily) deciding what they eat.
Storage
You can make the lamb kebab sticks the day ahead or even weeks, and freeze uncooked. Leftovers are fabulous cold too.
