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Spin the wheel

Moroccan-inspired lamb kebabs

  • 1 large onion, roughly chopped
  • 1 clove garlic, chopped
  • 6 dried and ready to eat prunes
  • 500g lamb mince
  • freshly ground pepper
  • 2 tablespoons breadcrumbs
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • In a hand blender, chopper or food processor add the onion, garlic and prunes. Blitz until very finely chopped.
  • Transfer to a mixing bowl along with all the other ingredients. Using your hands, mix well to combine.
  • Divide the mixture into 4. Roll one portion into a ball and thread a skewer into the middle. Now carefully mould the lamb mix firmly around the skewer into a long sausage shape.
  • Repeat with the remaining skewers. Put onto a plate, cover and chill until ready to cook on the BBQ or grill.
  • Preheat a BBQ or grill for medium high heat, and BBQ or grill until the lamb is no longer pink at the centre, turning the skewers occasionally.