| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Food3, Ood9 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Finely minced lamb; (17 1/2oz) |
| 1 |
lg |
Spanish onion |
| 2 |
ts |
Ground cumin |
| 3 |
ts |
Paprika |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Coarse sea salt |
| 1 |
lg |
Bunc fresh flat leaf parsley; very finely chopped |
| 1 |
sm |
Bunc fresh coriander; very finely chopped |
| 12 |
|
Leaves fresh mint; very finely chopped |
INSTRUCTIONS
Mix the lamb with all the other ingredients. Either pound in a pestle and
mortar for 10 minutes to achieve a smooth consistency or give a quick whizz
in the food processor. Leave to stand for at least an hour for the flavours
to mingle.
When you are ready to cook, wet your hands with a little water and take a
piece of the meat mixture about the size of a walnut. With your fingers,
mould this along the length of a metal or wooden skewer. The kebabs are at
their best cooked over charcoal, but can also be cooked under a pre-heated
hot grill, or on a ridged grill placed over a high heat. Turn frequently
and cook for 5-6 minutes. Serve with a pile of toasted cumin seeds, some
coarse sea salt, a lemon and some flat bread.
Converted by MC_Buster.
Per serving: 98 Calories (kcal); 2g Total Fat; (16% calories from fat); 4g
Protein; 20g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”