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Quick lamb kebabs with courgette & cucumber tzatziki

This simple recipe is great for serving up at a summer barbeque with friends or family. Tasty and easy to prepare - another great recipe from our friends at Riverford.

serves 4

450g minced lamb

1 onion, peeled + finely chopped

1 tsp ground cumin

1 tsp ground coriander

¼ tsp cinnamon or allspice

1 egg

a little oil for frying

½ cucumber

1 large courgette

2 cloves garlic, crushed

400ml plain yoghurt

juice of 1 lemon, or to taste

a few fresh mint leaves (about 6), chopped


Make the tzatsiki: cut the cucumber in half lengthways and scrape out the seeds from the middle. Finely julienne or grate both the cucumber and the courgette. Place in a bowl, add the garlic, yoghurt and lemon juice to taste. Combine. Add the mint leaves and carefully stir to mix.


Taste and add a little salt if needed. To make the kebabs, put the lamb in a food processor and blitz until very finely minced. Add the onion, spices and egg and blitz again to combine. Remove from the processor and divide into eight portions, making them into a shape about the size of a large egg. Carefully push a skewer through each kebab.


Mould the mixture along the kebab to form a sausage shape. Heat a little oil on a griddle, BBQ or in a large frying pan and fry the kebabs, turning occasionally, for about 10-12 mins, until cooked through. Serve with tzatsiki.