Ingredients:

  • 500g (1.1 lbs) lean lamb mince (ground lamb)
  • 1 medium onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced
  • ½ cup fresh mint leaves, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 large egg, lightly beaten
  • ½ cup breadcrumbs (panko or regular)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 1 tablespoon olive oil, plus extra for greasing
  • Wooden or metal skewers, soaked in water for at least 30 minutes if using wooden skewers
  • Fresh mint sprigs (optional garnish)
  • Lemon wedges (optional garnish)

Instructions:

  1. In a large bowl, combine the lamb mince, chopped onion, minced garlic, chopped mint, and chopped parsley.
  2. Add the beaten egg, breadcrumbs, cumin, coriander, smoked paprika, salt, and pepper to the lamb mixture.
  3. Gently mix all ingredients until well combined, ensuring not to overwork the meat.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld and the mixture to firm up.
  5. Divide the lamb mixture into equal portions (around 3-4 per serving). Wet your hands slightly to prevent sticking, and shape each portion into a sausage shape around a skewer.
  6. Preheat your grill, barbecue, or frying pan to medium-high heat. Lightly grease the cooking surface with olive oil.
  7. Place the kebabs on the preheated grill, barbecue, or frying pan. Cook for approximately 15-20 minutes, turning frequently to ensure even cooking and prevent burning, until the kebabs are cooked through and slightly charred.
  8. Remove the kebabs from the heat and let them rest for a few minutes before serving. Garnish with fresh mint sprigs and lemon wedges, if desired.