Back to Recipe Menu

Spiced lamb kabobs with a cucumber yoghurt salad


  • Heat a little oil in a heavy-bottomed pan and gently sauté the garlic and onion until softish.
  • Add the ground coriander and cumin. Stir and briefly cook to toast the spices. Remove from the heat.
  • Then put the mince, soy, chilli paste and seasonings with 2-3 tbsp each chopped mint and coriander into a large bowl. Add the sautéed vegies and mix well.
  • Combine the remaining mint and coriander with the yoghurt and lemon juice in another bowl. Then add the cucumber, gently toss and set aside for up to 30 mins.
  • With oiled hands, form the mince mixture into sausage shapes on individual skewers. Then cook on a preheated, lightly oiled grill (or BBQ plate), turning frequently.
  • To serve, place a good dollop of the yoghurt in the centre of individual plates and top with 1 or 2 kabobs.
  • nb. Depending on the wetness of the kebobs, they may need to be refrigerated for 20-30 mins to firm up.


  • vegetable oil
  • 3 large garlic cloves, crushed
  • 1 smallish onion, finely chopped
  • 1 heaped tspn ground coriander
  • 1 heaped tspn ground cumin
  • 500 gm fairly lean minced lamb
  • a good slurp of soy sauce
  • 2 heaped tspn chilli paste (or harissa)
  • sea salt & freshly ground pepper
  • 4-5 heaped tbsp chopped fresh mint
  • 3-4 heaped tbsp chopped fresh coriander
  • 3 heaped tbsp plain yoghurt
  • juice of ½ lemon
  • ½ continental (telegraph) cucumber, finely sliced
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm