Lebanese lamb kefta kebabs with mint and cumin


  • 1kg of diced lamb (shoulder and collar meat mix)
  • 4 stalks of Welsh onion or 2 spring onions
  • 3 cloves of garlic
  • 200ml of flat-leaf parsley
  • 200ml of coriander
  • 200ml of mint
  • 1 teaspoon of paprika
  • 1 teaspoon of powdered cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground ginger
  • 1 egg
  • 2 tablespoons of (whole grain) breadcrumbs
  • 1/2 tablespoon of olive oil
  • Salt
  • Pepper


  • Preparing the filling:
  • Make a garlic purée using a garlic press or dice the garlic very finely with a knife.
  • Peel and finely mince the onions.
  • Wash and remove the stems from the parsley, mint and coriander. Dry the leaves, then finely chop them.
  • Add the following to a round bottom mixing bowl: the ground lamb meat, the chopped herbs, spices, salt and pepper.
  • Mix then add the egg and breadcrumbs. Knead well with your hands until the filling is even in texture.
  • Place in the fridge to congeal for 1 hour.
  • Preparing the skewers:
  • If you intend to use wooden skewers then wet them with water prior to use so they won’t burn when you place them on the barbecue.
  • Making a dozen or so small balls out of the meat filling.
  • Stab each ball with the skewer then pull the meat out over the length of the skewer.
  • If the weather’s obliging you can grill your Lebanese kefta kebabs on the barbecue or also use a cast iron plate for grilling.

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