Ingredients
- 800g finely ground lamb mince 20% Fat
- 25ml olive oil
- 1 onion, peeled and sliced
- 2 crushed garlic
- 100g white bread crumbs
- 2 eggs
- 1 small bunch parsley chopped
- Salt and pepper
- 25ml white wine vinegar
- 25g brown sugar
- 1 inch grated ginger
- 50g apricot jam
- 200g Full Fat Thick Greek Yoghurt
- 1 small Bunch Chopped Mint, chopped
- 1 small Bunch Chopped Basil, chopped
- Pinch Salt
- ½ Cucumber, peeled and deseeded, diced
Method
Heat a BBQ until hot and the coals are white.
Mix all of the ingredients together by hand for the kebabs. Mould around a metal skewer and squeeze. Place on the bbq and cook for 5 to 6 minutes turning until charred all over.
At the same time heat the all the ingredients for the glaze when bubbling use to brush over the kebabs. Mix all the ingredients together for the tzatziki.
To serve remove the skewers from the kebabs, pop onto a platter, brush again with glaze and spoon the tzatziki on the side.
Ingredients
- 800g finely ground lamb mince 20% Fat
- 25ml olive oil
- 1 onion, peeled and sliced
- 2 crushed garlic
- 100g white bread crumbs
- 2 eggs
- 1 small bunch parsley chopped
- Salt and pepper
- 25ml white wine vinegar
- 25g brown sugar
- 1 inch grated ginger
- 50g apricot jam
- 200g Full Fat Thick Greek Yoghurt
- 1 small Bunch Chopped Mint, chopped
- 1 small Bunch Chopped Basil, chopped
- Pinch Salt
- ½ Cucumber, peeled and deseeded, diced
Method
Heat a BBQ until hot and the coals are white.
Mix all of the ingredients together by hand for the kebabs. Mould around a metal skewer and squeeze. Place on the bbq and cook for 5 to 6 minutes turning until charred all over.
At the same time heat the all the ingredients for the glaze when bubbling use to brush over the kebabs. Mix all the ingredients together for the tzatziki.
To serve remove the skewers from the kebabs, pop onto a platter, brush again with glaze and spoon the tzatziki on the side.