Indulge in this quintessential lamb dish where our version uses vegetables in the place of skewers, adding an extra crunch to your experience
|Prep time||20 minutes|
|Cook time||75 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely grate the ginger. Finely chop the chilli. Peel and grate one garlic clove. Grate the Cheddar.
To make the kebabs, combine the ginger, chilli, garlic, Cheddar, lamb, coriander, 9 tsp paprika, garam masala, cumin seeds and cardamom in a large bowl. Season with 1 tsp salt. Divide the mixture into equal-sized balls.
Using the leeks (or even spring onions) as skewers, shape the balls into 12cm long logs, approx. 5cm thick. Place them on a lined tray and refrigerate for 2 hours or overnight.
Prepare a BBQ to a medium heat.
Place a cast-iron pan over the heat. Add the almonds to the pan and toast until lightly roasted, approx. 5-10 minutes.
Cut the carrots in half lengthways and brush with 2 tbsp of the oil. Place on the hot grill and cook until softened and browned, approx. 45 minutes-1 hour. Remove from the grill and cool.
To make the carrot dip, combine the almonds, carrots, oil, 2 tsp salt, 1 garlic clove, drained chickpeas, lemon juice, remaining paprika and a handful of parsley in a food processor, including the remaining oil and blitz until smooth. Set aside.
When ready to serve, brush the grates with oil. Place the kebabs on the grill, turning occasionally until cooked through, approx. 10-15 minutes.
Serve immediately with the carrot dip.