Lamb Kebabs with Quick Pickled Cucumber

16th April 2018



For the lamb kebabs
500g lamb mince
1 tsp ground cumin
1 tsp ground smoked paprika
1 tsp ground coriander
1 tsp garlic powder
1 tbsp fresh coriander – chopped
1 whole egg
Salt & pepper to taste
Kebab skewers

For the pickled cucumbers
1 cucumber
150ml white wine vinegar
50ml water
1 red chilli – finely sliced
1 tsp fresh dill – chopped
1 tsp rock salt
1 tbsp sugar

Serves 4


1 – For the kebabs add the lamb mince to a bowl with the other ingredients. Mix well with your hands until thoroughly combined. Equally divide the mixture onto the skewers so that all of the mixture is the same length and thickness.

2 – Heat the grill and place the kebabs on a tray. Grill the kebabs for around 10 minutes, turning once during cooking. You want them to have a lovely dark char on the outside while remaining juicy and tender inside. If the weather is good, why not whack them on the BBQ?

3 – For the cucumber, place the vinegar, water, salt and sugar into a saucepan and heat over a medium flame until steaming and just simmering. Finely slice the cucumbers as thin as possible. If you’ve got a mandolin or a food processor then definitely use it – so much quicker! Once the liquid is warm, pour it over the cucumbers and add the chilli. Allow it to cool before adding the dill. Leave it to marinade and cool for a further 15 minutes before eating. The longer you leave then, the better they’ll be but they will be good to go pretty much straight away!

4 – Serve up your kebabs with plenty of pickled cucumbers and a spicy chilli sauce.