Ingredients
1 kilo lamb mince
1 brown onion, grated
3 garlic cloves, minced
1 tspn garlic & onion powder
1 tbsp ground cumin, ground coriander & sweet paprika
1 tbsp salt
1 tspn pepper
To serve:
Stace’s pickled onions
Flatbreads or sumac rice
Finely diced veggies
Instructions
Pop your oven grill on high.
Gather an oven-safe tray, mine is 40cm x 20cm.
Grate the onion and mince the garlic.
Then, add the remaining ingredients for the kebab to a bowl and give it a good mix with your hands, or you could use your Thermomix on reverse for 1 minute at speed 2.
Press the mixture out onto a tray, aim for it to be about 1cm thick. I do that with a wet spatula and it doesn’t stick.
Give it a quick spray with olive oil and let it under the hot grill for 10-15 mins or until it’s crispy. You may find there is a but of liquid that comes out, you can easily pour that off at the end.
As it cooks, I chop up the vegetables and cook the saffron rice with 1 heaped tspn saffron threads for each cup of uncooked rice.
Enjoy the kebabs with my pickled onions, veg and any other sides you like.
Notes
This works GREAT with chicken too!
- Prep Time: 5
- Cook Time: 15
