Page title and description

BBQ
Quick lamb kebabs with courgette and cucumber tzatziki
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
PT10M
Cooking time:
25 min
PT25M
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.