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.
from Snowdon House - snowdonhouse.ca