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Lamb Kebabs with Feta

Lamb mince is versatile and deliciously moist because of the fat content of the meat.

It marries well with a blend of Middle Eastern spices.

GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

serves 4

Ingredients

  • 500 g lamb mince
  • 3 cloves garlic, crushed generous pinch cardamom
  • 5 ml (1 tsp) ground cumin
  • 2.5 cm piece root ginger, peeled and grated
  • 7.5 ml (11⁄2 tsp) chilli paste
  • small bunch fresh coriander, finely chopped
  • 12 wooden kebab sticks, soaked in water for 30 minutes
  • 4 rounds feta cheese olive oil
  • freshly ground black pepper

Method

  1. Combine the lamb in a bowl with the garlic, spices, ginger, chilli paste and coriander.
  2. Using wet hands, shape the meat into 12 balls.
  3. Thread onto the kebab sticks, allowing three per stick.
  4. Spray the braai grid with non-stick cooking spray and cook the kebabs over the fire for 10–15 minutes in total, turning once.
  5. Just before the kebabs are cooked, brush the feta rounds with olive oil and sprinkle with black pepper.
  6. Heat over the flames for about 2 minutes per side, or just until softening.
  7. Serve with the kebabs, together with a salad of lettuce, cucumber and tomatoes.