Lamb Kebabs with Blueberries and Cinnamon
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course:
Main Course
Ingredients
- 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
Instructions
-
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.
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Serve with Blueberry and Cinnamon topper.
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