Quick Minted Lamb Kebabs

A BBQ was on the cards this evening so I quickly prepared these lamb kebabs with mint and parsley. Really easy to make, as long as you've got some lamb in.

I've used fresh herbs in these kebabs, I'm lucky enough to have mint and parsley growing in the garden. I'm sure it would work with dried, although you'll probably need to put less in due to the strength of dried herbs and spices.

I always find it nice to be able to go to the garden and pick fresh leaves for cooking, it really is a privilege. If you have the space outside with the sun at some points in the day it's well worth starting to grow some herbs.

Making these from scratch does make such a difference compared to the rubbush that you get wrapped around a stick in a supermarket. Don't get me wrong I eat these too, but it's much tastier when you and everyone else knows what's gone into it.

Ingredients to make the lamb kebabs (Makes around 6 kebabs)

600/700g lamb steak/meat – doesn't really matter we'll be preparing the meat

  • A big stalk of fresh mint leaves
  • 2/3 stalks of parsley
  • teaspoon of rosemary
  • an egg
  • the crust slice of a loaf of white bread
  • salt and pepper
  • Some kebab sticks – if wooden soak in water beforehand

How to make the lamb kebabs

Break up the bread into your food processor. Take each piece of lamb and trim off any gristle and fat and cut into cubes to help the processor. Chop finely the herbs and add in. Beat the egg and put that in too. Add the salt and pepper then set the machine running grinding up the meat so that the texture is fairly coarse but not lumpy with meat.

Next you'll need to form the kebabs on the sticks, not much thicker than your thumb. Quick tip here: the meat will be very sticky, so oil your hands first. You only need a drop and just rub it into your hands and it will be less sticky. Olive or veg oil, doesn't really matter as long as it's not engine oil. You may have to re-apply if you are doing a few kebabs. There's a bonus, after you've finished you'll have lovely soft hands!

That's it, chill in the fridge until your barbecue is ready. Cook to requirements of your guests, making sure that you find out if people prefer rare, medium or well. Same rules as steak apply!