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1lb minced lamb
1 dsp really garlicky rub
2 tbsp fresh chopped coriander
Salt and freshly ground black pepper
A little sunflower oil
4 long flat metal skewers
Place all the above ingredients except the oil in a large mixing bowl, and with your hands thoroughly mix all together. Now take about a tablespoon of the mixture and roll in to a sausage shape. Repeat until you have used all the mixture, you should end up with twelve. Thread these on to the skewers, three on each. Cover with cling film and keep them in the fridge for about an hour for all the flavours to develop and the lamb to firm up before cooking.
Before grilling brush each kebab with the oil and cook for about 5 minutes on each side.
Alternatively these are ideal for cooking on the barbecue.