Spicy Lamb Skewers with a Kick
Juicy and spicy lamb skewers with a delightful kick. They taste best when grilled over charcoal, but they also work great when pan-fried or cooked in a grill pan. Serve the skewers with a tangy yogurt sauce and crispy onions for the perfect balance to the spicy ground lamb.
Ingredients
LAMB SKEWER
- 500 g ground lamb
- 1 yellow onion (small)
- 1 tbsp whole fennel seeds
- 1 tbsp whole coriander seeds
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp jalapeño chili flakes
- 0.5 tsp cinnamon
- 0.5 dl mint
- 0.5 dl parsley
- 1 tsp salt
- 1 tbsp olive oil
- black pepper
- skewer
YOGURT SAUCE
- 2 dl Greek or Turkish yogurt
- 2 tbsp tahini
- 1 tsp Ras el Hanout
- 1 clove of garlic
- 1 teaspoon lemon juice
- 1 tsp honey
- 1 tbsp olive oil
- 0.5 tsp salt
- black pepper
SERVING
- libabread, fresh cilantro, fresh mint
- 1 red onion
- 1 pomegranate
- 1 tsp sumac
- olive oil
LAMMSPETT
- 500 g lammfärs
- 1 st gul lök (liten)
- 1 msk Fänkålsfrön hela
- 1 msk Korianderfrön hela
- 2 st vitlöksklyftor
- 1 tsk spiskummin
- 1 tsk Paprikapulver rökt
- 0,5 tsk Chili jalapeño flakes
- 0,5 tsk kanel
- 0,5 dl mynta
- 0,5 dl persilja
- 1 tsk salt
- 1 msk olivolja
- svartpeppar
- grillspett
YOGHURTSÅS
- 2 dl grekisk eller turkisk yoghurt
- 2 msk tahini
- 1 tsk Ras el Hanout
- 1 st vitlöksklyfta
- 1 tsk citronsaft
- 1 tsk honung
- 1 msk olivolja
- 0,5 tsk salt
- svartpeppar
SERVERING
- libabröd färsk koriander färsk mynta
- 1 st rödlök
- 1 st granatäpple
- 1 tsk sumak
- olivolja
Instructions
Cooking Mode
LAMB SKEWER
- Toast the fennel and cilantro seeds in a dry skillet over medium heat for 1–2 minutes, until they release their aroma. Let them cool, then crush them coarsely in a mortar.
- Finely chop the onion and garlic, and mix them with the ground lamb.
- Chop the mint and parsley and add them to the mixture.
- Add the remaining ingredients to the lamb skewers and mix thoroughly so that the ground meat binds well. This will make it easier to form sturdy skewers later.
- Shape the kebabs by wetting your hands with cold water and forming the ground meat into long kebabs around skewers, or into small patties if you don't have skewers.
- Grill the kebab skewers on a charcoal grill for about 3–5 minutes, depending on their size, and turn them halfway through. If you're cooking them in a pan, use a little olive oil and cook for about 4–5 minutes, turning them halfway through. The skewers taste best when they have a nice sear and a beautiful color.
YOGURT SAUCE
- Finely chop or press the garlic clove into a bowl.
- Add the remaining ingredients to the sauce and season with black pepper to taste.
- Let it sit for at least 10 minutes so the flavors have time to develop.
- Drizzle a little extra olive oil over the top and sprinkle with Ras el Hanout for garnish.
SERVING
- Finely chop the red onion and soak it in ice-cold water for 5 minutes, then drain it in a colander.
- Mix the onion with the sumac in a bowl.
- Carefully remove the seeds from the pomegranate.
- Warm the flatbreads, insert the skewers into the bread, and top with yogurt sauce, red onion, herbs, and pomegranate seeds.
- Drizzle some good olive oil over it.
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