Servings: 6 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins

Dinner | Lunch

From Turkey to Morocco, this dish offers a hefty dose of Middle Eastern spices. It is equally a great dish for BBQ season, or when you just fancy making an authentic kabab. You can either use our Moroccan Spice blend recipe or combine 1 teaspoon of ground cumin, coriander, cinnamon, caraway seeds and paprika.


  • Minced Lamb (500g)
  • Garlic (4 cloves)
  • Onion
  • Cumin (1tsp)
  • Coriander (1 tsp)
  • Cinnamon (1 tsp)
  • Caraway Seeds (1 tsp)
  • Paprika (1 tsp)
  • Salt & Pepper (small amount)
  • Olive Oil (drizzle)


Pre blend your spice, then throw everything into the bowl and grate your onion and garlic straight in. Then wet your hands and mush it all together.

Add some olive oil to some grease proof paper or clean chopping board, grab a handful of your mix, roll it into a ball, then with the palms of your hands, roll it back and forwards till it resembles a stick or Blackpool rock (about 2.5cm in diameter). Then thread onto skewers. If you want more of a Turkish look, then once threaded, make press the meat flatter, to sort of a letterbox shape. Alternatively, if you don't have skewers, you can always make into small meatballs or sausage shapes.

To cook, you can either put them on a BBQ, grill them or use a frying pan with a drizzle of olive oil. Unlike chicken, you can choose well done or medium rare.

I love to serve them with our Tzatiki sauce.

Tip: You can also make beef or pork kofta in the same way.