Lamb Kebabs
with Mint And
Buttersauce
What you need
- 310ml Pauls Buttermilk
- 310g Pauls All Natural 99.8% Fat Free Yoghurt
- 1 handful coriander leaves
- 2cm piece of fresh ginger peeled and chopped
- 2 green chillies chopped
- 1 handful mint leaves chopped
- 1 tsp cumin seeds
- 600g lamb mince
- 1 large brown onion finely diced
- ½ handful oregano leaves chopped
- 1 tbsp paprika
- Lemon to serve
How To Make It
- To make the sauce, lightly toast the cumin seeds in a dry pan until fragrant. In a blender, combine the cumin seeds, mint, coriander, ginger, chillies , yoghurt and buttermilk.
- For the kebabs, gently fry the onion until translucent and add to a large mixing bowl with the lamb mince, oregano and paprika. Mix with your hands until the meat becomes sticky and is able to be formed into short, thick sausages. Skewer with pre-soaked bamboo or steel skewers and barbeque on high heat until cooked through. Serve with lemon wedges and drizzle with the mint sauce.
