Ingredients
500g Quality Mark lamb mince
1 finely grated red onion
1 tsp garlic clove
1 tsp finely grated fresh ginger
1 deseeded and finely chopped red chilli
½ tsp ground coriander
½ tsp ground turmeric
½ tsp paprika
¼ tsp cardamom
Yoghurt sauce
1 cup yoghurt
zest of 1 lemon
6 sprigs of fresh mint, leaves removed and chopped
To serve
Naan bread and mixed vegetables.
Method
Mix all the lamb ingredients together in a large bowl and season.
Divide lamb mince mixture into four and press onto the skewers, using wet hands to help you.
Place on a tray, cover and place in the fridge to firm up.
Heat a barbecue grill until hot.
Remove lamb skewers from the fridge and brush with oil.
Barbecue on the hot grill for 10 minutes.
Yoghurt sauce
Mix all the ingredients together in a bowl and season.
To serve
Serve lamb skewers with the yoghurt sauce, naan, and raw vegetables.
Sourced with permission from NZ Beef + Lamb