Lamb burger kebab
User Reviews
4.9
21 reviews
Excellent
Lamb burger kebab
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This lamb burger kebab is for burger lovers who love spicy food. The kebab is meltingly tender and juicy. The onions and the spice make the burger flavoursome and simply delicious.
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Ingredients
- 2.2 pounds ground lamb meat/ lamb mince.
- 1 large potato
- 2 medium-sized brown onions.
- 2 teaspoons garlic powder.
- 2 teaspoons onion powder.
- 2 teaspoons paprika powder.
- 2 teaspoons ground cumin.
- 2 teaspoons ground coriander.
- 1 ½ teaspoons coarse black pepper or ground black pepper.
- 1 ½ teaspoons salt or according to taste.
- 1 teaspoon chilli powder.
- 2 tablespoons PLAIN yogurt see the note.
- 1-2 tablespoons all-purpose flour/ plain flour, optional (see the note).
Instructions
- Peel and cut the potatoes, steam or boil, then drain and mash until really smooth and there are no lumps. Set aside to cool down.
- Peel the onions and chop them as fine as possible. You can use a food processor to help you with this if you want to.
- In a large mixing bowl, put the minced lamb and the mashed potato in. Mix them well.
- Then add in the chopped onions, all the spices, i.e. garlic powder, onion powder, paprika, ground cumin, ground coriander, black pepper, and chilli powder.
- Using your hand, mix the meat until everything is thoroughly mixed. Then add in the yoghurt one tablespoon at a time as you keep mixing. If your meat mixture is too wet, you can put a tablespoon or two of plain flour. But try not to put any more than that.
- Divide the meat into 10 equal portions and shape them into balls.
- Get your griddle pan ready, drizzle one teaspoon of cooking oil over it and heat the pan at medium-high heat.
- When the pan is hot and ready, take one ball of your meat mixture and flatten it into a disc shape at approximately 1.5 cm/ 0.5 inch thick. Put it in the pan and let it cook. Do the same to other meatballs and fill the griddle pan with the flatten meatballs. Turn the heat down and let the meat to cook about 5-7 minutes on each side.
- Press the burgers every now and again with a cooking turner.
- When you can see that the meat is cooked more than halfway through, you can turn them over. Cook the other side for another 5-7 minutes or until you see that the meat is fully cooked.
- If the weather permits, you may want to make this burger kebabs on a proper barbecue. Grill them on your barbecue.
- Enjoy your lamb burger kebabs as they are with your favorite salad. Or you can have them in a bread bun with a bunch of green salad and your favorite burger sauce. If you like, you can also have the kebabs in a pitta bread pocket with salad and a drizzle of yogurt sauce.
Notes
- Some potatoes release more juice than others they can make your meat mixture a little bit wet. If this happens, you may want to cut down the yogurt to only one tablespoon and put one tablespoon of plain flour. However, try to avoid using plain flour if you can.
Nutrition Information
Show Details
Serving
1g
Calories
562kcal
(28%)
Carbohydrates
16g
(5%)
Protein
43g
(86%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
18g
Cholesterol
162mg
(54%)
Sodium
716mg
(30%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 562kcal | 28% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 162mg | 54% |
| Sodium | 716mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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