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Lamb Kebabs


1kg lamb mince

1 Tbsp garlic paste

1 Tbsp ginger paste

±20g mint leaves, finely chopped

1 large onion, finely chopped

±20g fresh parsley sprigs, finely chopped

1 red chilli, seeded and finely chopped

1 red pepper, cored, seeded and finely chopped

10ml salt

½ tsp freshly ground black pepper

½ tsp ground cumin

1 Tbsp ground coriander

1 tsp paprika

3 eggs

6 Tbsp corn flour

Sunflower oil for frying or baking.

Wooden skewers, pre-soaked in water


 Garlic Cream Cheese Dip:

250g cream cheese

±50g mayonnaise

8 cloves of garlic, finely chopped

±10g fresh mint leaves, finely chopped

1 tsp ground cumin

Salt to taste



  1. Combine all the ingredients for the lamb kebabs and shape into egg-shaped balls Refrigerate for ± 2 hours.
  2. Bake at 180°C for ± 15 minutes, turning once, or fry them carefully in a little oil. Cool and insert skewers.
  3. To make the dip, combine all the ingredients and chill until required.


                                  YIELDS: ±40

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