Pic of Quick lamb kebabs with courgette and cucumber tzatziki

Quick lamb kebabs with courgette and cucumber tzatziki

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BBQ

Quick lamb kebabs with courgette and cucumber tzatziki

Main Serves 4 35 min
These cigars of light spiced lamb are delicious with rice or couscous, salad and fresh, tangy tzatziki. They're good for the barbecue season, but also easy enough for a weeknight supper. You could add finely chopped mint and parsley to the lamb, along with minced pine nuts for a bit of crunch.

Ingredients

for the tzatziki

  • ½ cucumber
  • 1 large courgette
  • 2 garlic cloves, crushed
  • 400ml plain yoghurt
  • juice of 1 lemon, or to taste
  • a few fresh mint leaves (about 6), chopped

for the kebabs

  • 450g minced lamb
  • 1 onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp cinnamon or allspice
  • 1 egg
  • a little oil for frying, e.g. vegetable or sunflower

Method

Prep time: 10 min
Cooking time: 25 min

Make the tzatziki

  • Step 1

    Cut the cucumber in half lengthways and scrape out the seeds from the middle. Finely julienne or grate both the cucumber and the courgette.

  • Step 2

    Place in a bowl, add the garlic, yoghurt and lemon juice to taste. Combine. Add the mint leaves and carefully stir to mix. Taste and add a little salt if needed.

To make the kebabs

  • Step 1

    put the lamb in a food processor and blitz until very finely minced. Add the onion, spices and egg and blitz again to combine.

  • Step 2

    Remove from the processor and divide into eight portions, making them into a shape about the size of a large egg. Carefully push a skewer through each kebab.

  • Step 3

    Mould the mixture along the kebab to form a sausage shape. Heat a little oil on a griddle, BBQ or in a large frying pan and fry the kebabs, turning occasionally, for about 10-12 minutes, until cooked through. Serve with tzatziki.