Mini lamb kebabs are the perfect party canape because they are quick to make and so easy to eat (no sticky fingers here!). The Morroccan-spiced meat has hints of cumin, coriander and garlic, complemented by the creamy yoghurt dip
- 500g lamb mince
- 1tsp ground cumin
- 2tsp ground coriander
- 3 garlic cloves, finely chopped
- 200g natural yogurt
- Few sprigs mint, chopped
- 1tbsp lemon juice
- 1tbsp oil
- 1/2 small bunch flat-leaf parsley, finely chopped
- You will need:
- 24 wooden skewers, soaked
Mix together the lamb, cumin, coriander and 2 garlic cloves. Divide into 24 balls, then mould onto a mini skewer. Chill until needed. Mix together the yogurt, mint and lemon juice. Season to taste.
Brush the kebabs with oil then place under a medium to high grill, or put on a griddle pan. Cook for 15 mins turning occasionally. Once cooked, roll in the parsley and serve with the yogurt sauce.
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If you like your food spicy, add half a finely chopped chilli to the lamb mixture.