Grilled Lamb and Lemon Kebab with Red Hot Salsa

Surma Indian Takeaway’s Oli Kahn guides you through a delicious grilled lamb kebab dish with red hot salsa dish.

Grilled Lamb and Lemon Kebab with red hot salsaServes 4
Preparation time 20 minutes
Cooking time 10 minute

Recipe for kebab

1 kg mince lamb or (can be done with chicken or beef mince)
Juice and grated zest of large lemon
1 large egg or (2 small one)
150g gram flour
3 tea spoon garlic/ginger past
2 tea spoon ground cumin
½ tea spoon chilly powder
1 table spoon chopped coriander leaf
Salt to taste (1tea sp salt)
20 wooden kebab sticks

  1. Put all in a large mixing bowl combine everything with hand and mixed well until it’s smooth.
  2. Nnow wash your hands and roll into 20 small sausage shapes. Wet your hand with water every time you make roll.
  3. Thread onto kebab sticks. Place the stick on a hot barbecue and cook for 4-5 minutes on each side or until the kebab fully cooked, according to the size.
  4. While they’re cooking make the salsa.

Recipe for red hot salsa

150gm fresh or frozen sweet corn
4 small red chilly fine chopped
8 tomatoes deseeded chopped
1 carrot finely chopped
1 table spoon mustard oil
1 table spoon coriander finely chopped
1 red onion finely chopped
3 tea spoon tamarind sauce
½ tea spoon red chilly powder
Pinch of salt

  1. Simply mix all together in a bowl. Serve the kebabs with the red hot salsa.
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