Prep Time – 15-20 minutes Cooking Time – 15 minutes
This recipe will make 8 Kebabs.
- 500 g Lamb Mince
- ½ Red Onion
- 2 Garlic cloves
- 1 Tsp Smoked Paprika
- ½ Tsp Ground Ginger
- ½ Tsp Ground Cinnamon
- 1 Handful Fresh Parsley
- 8 Apricots
- 16-20 Prunes
- 6 Tomatoes
- 500g Fresh Spinach
- 250g Lambs Lettuce
- 2-3 Tbsp Extra Virgin Olive Oil
For this recipe you’ll need;
Baking Tray / Mixing Bowl / Baking Paper / Kebab Maker / Kebab Skewers / Kitchen Paper.
Start by making the meatballs themselves.
To the bowl add your Lamb Mince.
Using a sharp knife peel and finely chop the Garlic and ½ the Red Onion, adding to the bowl.
Finely chop Parsley adding to the bowl.
Add the dry spices (Paprika / Ginger / Cinnamon) to the bowl.
Using clean hands start to combine together all the ingredients mixing well.
The meatballs can then be formed, using your hands take an amount of the mixture from the bowl and roll between your palms.
The size of each meatball should be around the size of a ping pong ball.
Set the meatballs onto baking paper when made and leave to one side for now.
Wash the Tomatoes and Apricots under the cold tap and then pat dry with kitchen paper.
Slice the Apricots in half, remove the stone using a knife or by hand ensuring you don’t damage the Apricot whilst doing so.
Using your sharp knife slice each half of the Apricot into 3 equal segments.
Finally slice 2 Tomatoes in half then as you did with the Apricots slice each half into 3 equal segments.
Place your Prunes alongside the Apricots and Tomatoes.
You now have all the components to make the Kebabs.
Using your Nosh Kebab Maker open it flat.
To each compartment add 1 Meatball along with either 1 piece of Tomato, Apricot or 2-3 Prunes.
You can add more here if it fits.
Close the Kebab Maker and using a skewer place it through the hole.
Open up the Kebab Maker and set the Kebab onto your baking tray.
Repeat this process for all the Kebabs until your ingredients are done.
Set the grill section of your oven to a high heat.
When hot place the Kebabs under the grill and leave for around 7-8 minutes before turning.
Keep a check on the Kebabs throughout this time to ensure they don’t catch and start to burn.
As the Prunes and Apricots have a higher sugar content they can sometimes cook a little quicker – keep this in mind and turn the Kebabs as you see fit.
Whilst the Kebabs are cooking we can focus on the salad part of this meal…
To a large mixing bowl add 500g Spinach and 250g Lambs Lettuce along with 2-3 Tbsp Extra Virgin Olive Oil, mix together combing all the ingredients.
Serve this onto separate plates (this amount should feed four as a light evening meal so if there are just two of you get the Tupperware out and create extra portions for lunch the next day – the meatballs are great cold too!)
Per portion slice up 2 Tomatoes and 2 Apricots adding them to the plates or Tupperware.
After this time remove the Kebabs from under the grill and using a kitchen towel turn the Kebabs before placing back under the grill to cook the other side.
Keep an eye on your Kebabs as they will cook at slightly varying speeds.
When done serve 2 Kebabs per person.
To find out more about the Nosh Kebab Maker used for this recipe head over to the link below…