Instant oatmeal may seem an unlikely ingredient for these hot, spicy kebabs, but I got the idea from an Indian friend, who said there’s nothing better for binding the mixture and giving a good texture.
Serves 4
Special equipment
12 wooden skewers, about 8in (20cm) long
1 lb 2 oz (500 g) minced lamb
1 small onion, very finely chopped
3⁄4 oz (20 g) piece of fresh ginger, peeled and very finely chopped
1 garlic clove, very finely chopped
1 tsp harissa paste
1 heaping tbsp instant oatmeal
1 large egg, beaten
1⁄2 oz (15 g) fresh cilantro leaves and stalks, very finely chopped, plus 1–2 tbsp chopped leaves, to garnish
salt and freshly ground black pepper
For the tzatziki
2 tbsp chopped fresh mint
1 garlic clove, crushed
2 tsp mint sauce
1⁄2 tsp granulated sugar
8 oz (200 g) tub Greek-style yogurt
1⁄4 cucumber, about 21⁄2 oz (75 g), peeled and diced
extra virgin olive oil, to drizzle
1. Put the lamb into a large bowl with the onion, ginger, garlic, harissa paste, oats, and egg. Add the cilantro leaves and stalks and season well. Mix everything together with your hands until well combined (see Mold well for firm kebabs, step 1). Cover and chill in the fridge for 1–48 hours.
2. Make the tzatziki: put the mint, garlic, mint sauce, sugar, and some salt into a bowl. Stir with a fork, then whisk in the yogurt. Add the cucumber. Cover and chill until serving time. Soak the skewers (see box).
3. Drain the skewers and preheat the grill to its highest setting. Divide the lamb mixture into 12 equal-sized portions, roll each into a ball, and mold to shape around the skewers (see Mold well for firm kebabs, step 2).
4. Arrange the skewers on the broiler rack over a broiler pan. Broil for 8–10 minutes or until the kebabs are sizzling and turning brown. Turn them once and do not overcook—they should be juicy.
5. Transfer the tzatziki to a serving bowl and drizzle with the oil. Serve the kebabs, on or off the skewers, drizzled with the pan juices and sprinkled with the cilantro leaves. Pass around the bowl of tzatziki separately.
KEYS TO PERFECTION
1 Use your hands to combine all the kebab ingredients, pressing and squeezing the meat for several minutes until it looks almost like a paste. Chill the mixture.
2 Form the chilled mixture into 12 balls and push a skewer through the center of each. With wet hands, squish the meat around the skewer into a long torpedo shape.
Wooden skewers are best for these kebabs, because the meat sticks to them better than it does to metal skewers. To prevent the wood from burning under the broiler, soak the skewers in a dish of cold water for 6 hours before using.