Kebabi – Georgian Lamb Kebabs - Searching for Spice

Plate with flatbread and Georgian lamb kebabs

Kebabi – Georgian Lamb Kebabs

These kebabi, Georgian lamb kebabs, make a delicious family meal. Full of herbs and spices they are just as good to eat up the next day if you make a big batch.

Course BBQ, Main Course

Cuisine Georgian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 449kcal

Author Tiko Tuskadze in Supra: A Feast of Georgian Cooking

Ingredients

Ingredients for the kebabs

1 tablespoon Oil
2 onions finely diced
500 g lamb mince
2 garlic cloves crushed
1 tablespoon dried basil
½ teaspoon dried mint
15 g coriander cilantro, chopped
1 teaspoon black pepper
½ teaspoon chilli powder
1 teaspoon sea salt
1 teaspoon tomato puree dissolved in 1 tablespoon water
¼ teaspoon ground caraway seeds

To serve

6 Flatbreads
6 teaspoon Pomegranate molasses or chilli sauce
3 tablespoon parsley I substituted fresh coriander
½ Red onion sliced
1 Pomegranate seeds removed

Instructions

Preheat the oven to 200℃
Heat a little oil and fry the onion gently for about 5 minutes until softened but not browned. Leave to cool.
Put all the ingredients for the kebabs in a bowl and mix together with your hands. Divide the mixture into 6 equal balls then make each one into a fat sausage shape.
Heat a little more oil in the frying pan and brown the kebabs on each side then transfer them to a baking tray lined with baking parchment.
Cook the kebabs in the oven for about 18-20 minutes.
Serve with all the accompaniments.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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