Here's another nibble on a stick for serving at a cocktail party or around the braai or barbecue while waiting for the steaks or chops. It's quick and easy to prepare and can be made up a day or so in advance, ready to be brought out and cooked quickly when the fire is just ready to cooking.
Ingredients:
For the lamb kebabs:
750g lamb mince
1 onion, grated
1 clove garlic, crushed
5ml ground cinnamon
10ml paprika
10ml ground cumin
2ml chilli powder
30ml chopped fresh mint
60ml chopped fresh parsley
15ml dry red wine or red wine vinegar
For the Raita:
500ml plain yoghurt
2 cloves garlic, crushed
15ml chopped parsley
30ml chopped fresh mint
15ml chopped fresh chives
Method:
For the lamb kebabs:
Soak about 30-40 skewers in water at room temperature for about an hour. Combine the lamb, onion, garlic, spices, herbs and wine in a bowl, mixing well with the fingers. Shape a tablespoon or more of mixture around the sharp end of each skewer. Put the loaded skewers on a tray in the fridge for about an hour - or overnight if you are preparing them the day before - so that they can set and firm up. Just before serving, grill over prepared hot coals until browned all over and cooked through. Serve hot with herbed raita.
For the Herbed Raita:
Combine all ingredients in a bowl and mix well. If desired, put a little into individual dipping bowls for each guest.
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