| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 373 |
| Fat | 28.8g |
| Saturates | 11.4g |
| Protein | 23.1g |
| Carbs | 7.6g |
| Sugars | 1.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Peel and finely chop the red onion. Finely chop the herbs. Toast the pine nuts in a dry pan.
2
Place the lamb mince in a large bowl along with the red onion, herbs (and a handful of parsley), pine nuts and salt.
3
Place the pepper, cinnamon and nutmeg in a spice grinder and blitz until fine. Add the spice mix to the meat.
4
Using clean hands, knead the meat mixture until well combined. Mould approx. 60g of meat around each cinnamon stick.
5
Place a griddle pan over a high heat.
6
Brush the kebabs with the oil and grill for approx. 2-3 minutes per side or until char lines form.
7
Roughly chop the rest of the parsley and sprinkle over the kebabs.
8
Serve immediately.
