RECIPE Gluten Free Kebabs

Kebabs are awesome - when you're really drunk. But sober, kebabs are slightly frightening. Does anyone actually want to now what is inside or how long the ingredients have been sitting around? But you can't help but wonder.
I sometimes try to make kebabs at home, but usually fail in some way. However, the other day I came across a fool proof Rick Stein recipe (which I modified a bit to make things easier) and the results were delish.
I only wish that I could have some ready and waiting for me after a heavy night out to keep me out of the kebab shop!

Kofte Kebabs with Mint Yoghurt


900g/2lb minced lamb
2 onions, finely grated or chopped
6 garlic cloves, crushed
2 tsp dried chili flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
salt & pepper

For the minted yoghurt

200g/7oz Greek natural yoghurt
2 tbsp chopped mint

1. Preheat the oven to 200c.
2. Cover eight bamboo skewers with cold water and leave them to soak (I used metal skewers and they worked fine)
3. Put the minced lamb into a bowl with the onions, garlic, chili flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
4. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers (or make 4 big ones like I did)
5. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside (leave to marinade for at least one hour before serving otherwise you can't really taste the mint)
6. Cook for the kofte for 10 minutes, turning occasionally, until browned all over and cooked through.

All done!

Serve with salad or potato wedges (or both) :)


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