2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp paprika
2 tbsp chili paste
1 tbsp smoked paprika
2 tbsp garlic infused oil
½ tsp ground cinnamon
800g lean minced lamb
Freshly chopped coriander and gluten free flatbreads
For the dip
3 carrots, coarsely grated
2 tsp cumin seeds, toasted
200g pot lactose free double cream + juice ½ lemon
small handful chopped coriander
small handful chopped mint
Serves - 4
Soak 8 wooden skewers in water. Toast all the whole spices in a small pan.
Tip into a mortar and grind with a pestle, then mix in with the spices, garlic infused oil and chili paste.
Scrape into a bowl with the meat, season and squish together with your fingers.
Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.
When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through.
The fat from the kebabs can cause flare-ups, so be careful.
While the kebabs are cooking, mix all the ingredients for the dip.
Scatter the kebabs and dip with coriander, and serve with warm gluten free flatbreads.
Recipe adapted from: Good Food