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