Bharat-Spiced Lamb Kebab

Perfect as the main event at a BBQ, these lamb kebabs have everything: juicy lamb, heat from the chilli, and balance from the yoghurt. Yum.

INGREDIENTS

Yoghurt mix

• 150g Greek yogurt
• 4 cloves garlic, minced
• 2 tbsp harissa
• Juice of half a lemon
• 1 tsp salt

Kebabs

• 500g minced lamb
• 1 tbsp Baharat
• 1 tbsp ginger paste
• 1 tsp chilli powder
• 1 onion, finely chopped
• 1 bunch mint, chopped
• Further salt, to season

METHOD

1. Soak 12 large bamboo skewers in water (unless using metal skewers). Whisk the Greek yoghurt with half the minced garlic, harissa, lemon juice and salt. Keep aside.
2. Combine the lamb, Baharat, ginger paste, chilli, onion, remaining minced garlic, and the mintin a bowl.
3. Add the salt and knead the mix together. Fry off a little bit in a pan to check seasoning and adjust as necessary.
4. Working with wet hands, divide the meat into twelve portions and shape into a sausage before skewering on the bamboo/metal skewers.
5. Fire up the BBQ and when ready, cook the kebabs for 8-10 minutes, turning regularly.If cooking in an oven, preheat to 220°c and cook for 12-15 minutes.
6. Once cooked, let the kebabs rest for 5 minutes.
7. Serve on naan or flatbread and spoon the yoghurt on top.