Domestic Doner: Spiced Lamb and Mint Kofta Kebabs

I was perusing my fridge contents the other evening and after a hot day I was not ready for the Shepherds Pie planned for the minced lamb I had stored there so instead I made these. These would be great for the barbecue but work equally well cooked under a hot grill like I did.

Kebabs originate from Persia and the Middle East and there are many different versions. In the UK we seem to have somewhat of an obsession with the Kebab, often after a fair few drinks. The doner, which this is definitely not is something of a legend in certain circles but I would rather eat my own toenails than partake in that particular variety so popular in the great British kebab shop.

My kebabs are kofta like, made from minced lamb and easy to knock together after a hard day’s work.

You'll need:

Makes 8 kebabs

• 400g minced lamb
• Half an onion, finely chopped
• A big handful of fresh mint, chopped (you could probably use dried, just use less)
• 1 heaped teaspoon of ground coriander
• 1 heaped teaspoon of ground cumin
• 1 carrot, grated
• 1 egg
• Plenty of salt and pepper
• Kebab skewers (you can buy about a hundred of these in your local supermarket for about a £1)

Make it!

• Soak your skewers in cold water, the longer the better in order to prevent them from burning under the grill.
• Mix all the ingredients in a bowl with your hands until everything is incorporated.
• Take a handful of the mixture and shape round the skewer. Place on a greased baking tray.
• Put under a hot grill for 5/6 minutes each side until browned. If they start smoking open a window!
  
• Serve with pitta bread, a green salad and a cheeky bit of chilli sauce and a dollop of mayo....it is a kebab after all!