Recipe
Deliciously simple lamb kebabs with mint buttermilk sauce recipe
If you’re craving something bold, juicy and seriously satisfying, these easy lamb kebabs with cool, herby mint buttermilk sauce are the kind of no-fuss, big-flavour dinner you’ll want to make on repeat.
By Murdoch Books Test Kitchen
There’s something timeless about lamb kebabs sizzling under a hot grill – simple ingredients transformed into something deeply flavourful and comforting. Inspired by centuries-old grilling traditions from the Middle East and shaped by the culinary influences of the Ottoman Empire, kebabs have travelled across regions and cultures, taking on delicious local twists along the way.
Ingredients to make lamb kebabs with mint buttermilk sauce
Serves 4
5 garlic cloves, chopped
5 cm (2 inch) piece ginger, chopped
3 green chillies, chopped and deseeded
1 onion, chopped
3 tablespoons Greek-style yoghurt
3 tablespoons coriander (cilantro) leaves
500 g (1 lb 2 oz) minced (ground) lamb
red onion rings and lemon wedges, to serve
Mint buttermilk sauce
1 teaspoon cumin seeds
1 small handful mint leaves, chopped
1/2 cup coriander (cilantro) leaves, chopped
2 cm (3/4 inch) piece ginger, chopped
2 green chillies, chopped
310 ml (103/4 fl oz/1 ¼ cups) Greek-style yoghurt
310 ml (103/4 fl oz/1 ¼ cups) buttermilk
sea salt
How to make lamb kebabs with mint buttermilk sauce
Combine garlic, ginger, chilli, onion, yoghurt and coriander leaves in a food processor and process to a thick, smooth paste. Season, then combine with the lamb and mix well. Divide into 16 pieces and shape into oval patties. Cover and chill for 20 minutes. Meanwhile, make the mint buttermilk sauce.
Dry-fry cumin seeds in a small, heavy-based frying pan over low heat, for 2 minutes or until aromatic. Cool, then grind the seeds to a fine powder using an electric spice grinder or a mortar and pestle. Combine the mint, coriander, ginger and chilli in a food processor or blender then process or blend until a smooth paste forms. Or, chop mixture to a fine paste using a large, sharp knife.
Add the yoghurt and buttermilk to the mixture in the food processor, then process until well combined and smooth. Season with sea salt and freshly ground black pepper, then stir in the cumin. Heat the grill (broiler) to high. Thread four patties onto each of four metal skewers. Grill (broil) for 7 minutes, or until brown. Turn and cook the other side for 6–7 minutes, or until browned and cooked through. Serve with the mint buttermilk sauce, red onion rings and lemon wedges.
Images and text from Budget Food by Murdoch Books Test Kitchen, photography by Murdoch Books RRP $24.99.
Cook these with love: