Doesn’t it feel like everything is better when it’s served on a stick? Lamb is already a complex meat, rich with different flavours and a taste like no other. We wanted to help highlight this taste, so we went with a traditional kebab recipe, and the added benefit of Mirage margarine provides the omega-3 fatty acids you need to enjoy your every day!
Prep Time: 30 minutes
Chilling Time: 1 hour
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
Lamb kebabs
- 42 g / 3 tbsp Mirage margarine
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 g / 1 tbsp ground cumin
- 12 g / 1 tbsp ground coriander
- 12 g / 1 tbsp paprika
- 6 g / 1 tbsp dried thyme
- 681 g / 1 1/2 lb ground lamb
- 13 g / 1/4 cup packed parsley leaves, minced
- 4 g / 3/4 tsp salt
- 1/2 tsp ground pepper
- metal or wooden grilling skewers
Parsley pesto
- 75 g / 1 1/2 cups packed parsley leaves
- 27 g / 1/2 cup packed mint leaves
- 60 ml / 1/4 cup lemon juice
- 45 g / 1/3 cup whole almonds, chopped and toasted
- 2 cloves garlic, chopped
- 6 g / 1 tbsp lemon zest
- 3 g / 1/2 tsp salt
- 57 g / 1/4 cup Mirage margarine, melted and cooled
- 45 ml / 3 tbsp water
Directions
Lamb kebabs
1. Melt Mirage margarine in a skillet over medium heat. Add the onions and cook, stirring, until they begin to brown, 8 minutes. Add the garlic, cumin, coriander, paprika and thyme. Cook, stirring, for 2 minutes. Set aside to cool for 5 minutes.
2. In a large bowl combine the lamb, parsley, salt, pepper and onion mixture. Knead well to combine. Divide the meat mixture into 8 even portions (about 100 grams each). Form into an oblong shape about 6 inches (15 centimetres) long and thread onto skewers. Cover and refrigerate for 1 hour.
Parsley pesto
1. Meanwhile, in a blender or food processor combine the parsley, mint, lemon juice, almonds, garlic, lemon zest and salt; process until smooth, scraping down the sides as necessary. With the motor running, slowly pour in the Mirage margarine, followed by the water.
2. Pre-heat an outdoor grill to medium (375°F / 190°C). Place kebabs on grill and cook, turning to brown all sides, until no longer pink inside, about 12 to 15 minutes. An instant read thermometer inserted in the meat should read 160°F / 70°C.
3. Allow lamb to rest for 5 minutes. Serve alongside parsley pesto.
Chef Notes
- If using wooden skewers, soak them in water for 1 hour before putting on the meat mixture.
- Toss leftover parsley pesto into your favourite pasta dish or use as a sandwich spread.
