For these Kebabs the meat mixture is shaped into long rolls about the size of a sausage. The secret of success is to make the mixture fine and smooth. Serve them with pitta bread , greek salad, hummous and greek yogurt and barbecue sauce.
675g / 1 1\2 minced lamb
1 onion chopped
1 or 2 cloves of garlic crushed
2 tsp ground cumin
salt and freshly ground black pepper
pinch of cayenne pepper
2 tbsp fresh chopped parsley
Put lamb, onion and garlic in a food processer , mix untill smooth. Stir in the cumin, seasoning, parsely and mix well.
With floured hands, shape the mixture into a sausages about 8cm / 2 1\2 inches. Placein a single layer on a plate, cover with cling film and chill in the fridge for several hours, or over night.
To cook: thread the kebabs on to oiled skewers and brush them all over with oil. Barbecure or under a moderate grill for 10-15 mins turning once during cooking.
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