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Turkish Kebabs

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12
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


  • STEP 1
    Put lamb, onion and garlic in a food processer , mix untill smooth. Stir in the cumin, seasoning, parsely and mix well.
  • STEP 2
    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.
  • STEP 3
    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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