Total preparation time: 1 h 30 min / Servings: 6 / Energy value: 268 kcal each
30 cm Non-stick Frying Pan with Tempered Glass Lid
Mixing Bowls with Lids
500 g lamb leg
1 garlic clove
1 pinch of cumin seeds
5 sprigs of coriander
Red hot chilli pepper (on the tip of the knife)
8 cinnamon sticks
salt, pepper mix to taste
Ingredients for the sauce:
250 ml natural yogurt
4 sprigs of mint
1 tsp lemon juice
salt, pepper to taste
Nutritional information per 1 serving (400 ml):
Protein – 23.2 g
Fat – 17.6 g
Carbs – 4.1 g
Energy value – 267.8 kcal
Cholesterol – 87.5 mg
Glycaemic index – 20 (low)
Remove veins from the lamb leg and dice finely. Then, using a large knife, chop the meat into small pieces. As an alternative, process the meat through a meat mincer.
Finely dice onion and garlic, put them into the mixing bowl, add chopped coriander leaves and minced meat. Mix well, season with salt and pepper, add red hot chilli pepper. Refrigerate minced meat for an hour.
Finely chop the mint leaves, combine with yogurt, add lemon juice, salt and pepper to taste, mix well and refrigerate for 15-20 min.
Remove the mince from the fridge and pound it several times to force the residual air out and make the mince more malleable; then divide it into 8 portions.
With wet hands take one portion of mince and form a “pancake”. Lay a cinnamon stick at the edge of this “pancake” and roll meat into a “sausage” with a cinnamon stick partly inside and partly out. Do the same with the remaining 7 portions of the mince.
Pre-heat the frying pan on medium heat, then cook the kebabs for 2-3 min on each side (4 sides in total). Then cover with the lid, lower the heat to minimum and leave the kebabs in the frying pan for another 5-7 min.
Transfer cooked kebabs to individual plates, 2 per serving, and serve with yogurt sauce. Any other sauce can be used, if desired.
When meat is chopped (instead of minced) the resulting mince is juicier. You can use ordinary skewers instead of cinnamon sticks. However, cinnamon sticks can be used several times.