- 1/4 cup Snowdon House Cherry Blossom Vinegar
- 225 grams lamb
- 225 grams veal
- 1 tbsp olive oil
- 4 cloves of garlic
- 1 tsp dry red crushed chillis
- 25 mL Snowdon House Dillicious Dip Mix
- 1/2 tsp coriander
- 1 tsp cumin
- 1/2 tsp black pepper
- 2 tsp grated ginger
- 1 tsp salt
Mix 1/2 of the Cherry Blossom vinegar, lamb and veal mince in bowl.
Blend the oil, garlic, ginger, chilli, pepper, cumin, coriander, remaining Cherry Blossom vinegar, and salt in food processor.
Stir the paste into the mince.
With wet hands place the meat into shapes and place onto skewers making sure it is pressed evenly. Brush the kebabs with oil and grill under a medium heat or barbeque 4-5 minutes on each side until done.
Serve with Blueberry and Cinnamon topper.
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