Spicy Lamb Kebabs with Yogurt and Cucumber

Ingredients for 4 people

1 lb lean minced lamb

1 egg

1/2 cup fine breadcrumbs

1/4 cup minced green onion

1/2 tsp each ground cumin, coriander seed and cardamom

couple of pinches of chili powder

juice and grated rind of one lime

salt and pepper

handful fresh cilantro, finely chopped

8 long wooden skewers soaked in water for 30 mins

For the sauce:

1/2 an English cucumber, partially peeled and cut into small cubes
couple of sprigs of fresh mint, finely chopped
small pot of Greek-style yogurt
salt

Method

In a large bowl mix all the kebab ingredients. Tip: dampen your hands and use them rather than a utensil, to ensure that everything is well mixed together. Divide the mixture into eight and, again with dampened hands, shape each piece into a sausage. Push a drained skewer through the sausage, then squeeze and reshape it so that it is well formed and stuck to the stick. Repeat for the remaining kebabs. Sprinkle with a little olive oil.

Place in a preheated oven at 450 F, or under a hot grill. These are also great on the Weber or a charcoal grill. After 5-10 minutes depending on the cooking method it should be seared on the outside, but not overcooked inside.

Combine the yogurt ingredients and serve alongside. A dish of chili sauce is another good accompaniment for those who like it hot.