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
½ tsp freshly ground black pepper
½ tsp ground cumin
1 Tbsp ground coriander
1 tsp paprika
6 Tbsp corn flour
Sunflower oil for frying or baking.
Wooden skewers, pre-soaked in water
Garlic Cream Cheese Dip:
250g cream cheese
8 cloves of garlic, finely chopped
±10g fresh mint leaves, finely chopped
1 tsp ground cumin
Salt to taste
- Combine all the ingredients for the lamb kebabs and shape into egg-shaped balls Refrigerate for ± 2 hours.
- Bake at 180°C for ± 15 minutes, turning once, or fry them carefully in a little oil. Cool and insert skewers.
- To make the dip, combine all the ingredients and chill until required.