Beef & Lamb Kebab Recipes

Kebab recipe

In Chieveley we have no late night dining options – no pizza delivery/Chinese take away/kebab van (although I’ve heard that at the end of a particularly jolly night at The Red Lion, a Newbury kebab van was once persuaded to drive over to sell Donor and Shish kebabs to those who were craving this delicacy). So for anyone who lives in the sticks here is a fab kebab recipe that can be thrown on the barbie and eaten in the garden for a relaxed family Sunday lunch,  or can be cooked and stored in the fridge to satisfy late night cravings after a few glasses in a neighbour’s garden. Just don’t forget the extra chilli sauce!!

Kebabs ingredientsI have created two varieties, Beef & Horseradish Kebab and Lamb, Mint & Chilli Kebab. Both follow the same method, and whilst our kids voted the beef as their favourite, I preferred the lamb!

Beef & Horseradish Kebabs

To Get:

  • 10-12 wooden skewers – pre-soaked for an hour or so
  • 500g minced beef
  • 1 tbsp. creamed horseradish
  • 1 onion
  • 1 slice bread
  • Large handful each fresh thyme & parsley
  • Salt and Pepper

To Do:

  • In a food processor blitz together the bread, onion and herbs, till they are all finely chopped. Add this mixture to the mince and crack in the egg, add the horseradish and the seasoning.
  • Get your hands into the mixture and mix well so it is all combined.
  • Making kebabsTake a small handful of the mixture, about the size of a small cricket ball! Then flatten it out down the centre of your hand, take a skewer and lay it in the middle of the meat mixture (see photo), then bring the mixture around the skewer and mould/roll it till it is tightly wrapped round and looks like a kofta kebab.
  • Chill in the fridge for at least an hour.
  • Place on the Barbie, or under the grill for around 15 mins, turning regularly.
  • Serve with warmed pitta bread, salad and Greek yogurt dressing
Lamb, Mint & Chilli Kebabs

To Get:

  • 10-12 wooden skewers – pre-soaked for about an hour
  • 500g minced lamb
  • 1 onion
  • 1 slice bread
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 red chillies
  • Large handful each fresh mint & parsley
  • 1 egg
  • Salt & pepper

To Do:

  • In a food processor blitz the onion, bread, cumin, coriander, chillies, mint and parsley until very finely chopped. Add this mixture to the minced lamb, along with the egg.
  • Follow the same method as for beef kebabs from this point

If you prefer The Merry Kitchen to cook kebabs (or any other dish) for you, please contact me below.

And if you want a great matching wine suggestion for this recipe –  the cult Milcampos Spanish red is recommended by Simon at The Naked Grape.

Merry KitchenJo Teague
The Merry Kitchen

T: 07979 696 094
For examples of our work follow us on:
Twitter @merrykitchenjo


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