Recipes>Lamb Recipes
Spiced Lamb Kebab and Sweet Potato Wedges
by Sam Holland from Sam Holland’s Kitchen Kickstart
Easy
Serves 2 very hungry people
Total 55min
Prep 25min
Cook 30min
These lamb koftas are seasoned to perfection and stuffed in warm pita breads with a simple homemade alioli. Serve with sweet potato wedges and enjoy this tasty fakeaway.
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From the book
Sam Holland’s Kitchen Kickstart
Sam Holland
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Introduction
A kebab is a wonderful thing that deserves more than being eaten at a bus stop at 3 a.m. Make this simple recipe at home and you’ll soon be enjoying this Turkish classic on nights in just as much as nights out.
Tags
Ingredients
| 4 cloves of | garlic |
|---|---|
| Handful of | parsley |
| 500g | lamb mince |
| 2 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1 tsp | paprika |
| 2 tbsp | vegetable oil |
| 150g | mayonnaise |
| 1 | beef tomato |
| ½ | red onion |
| ½ | iceberg lettuce |
| 4 | pitta breads |
| Sea salt and black pepper | |
| For the sweet potato wedges | |
| 2 large | sweet potatoes |
| 2 tbsp | vegetable oil |
Method
Preheat your oven to 220°C.
Peel and chop your sweet potatoes into thick wedges. Drizzle them in the vegetable oil and season with salt and pepper.
Place onto a baking sheet and bake for 25–30 minutes, turning them once or twice, until they are cooked and starting to colour.
In the meantime, mince the garlic, chop the parsley and set both aside.
Combine the lamb mince with all of the spices, some salt and two-thirds of the garlic and parsley, saving some for the aioli.
Once it’s nicely combined, shape your lamb mince into 12 koftas (sausage shapes roughly 6–7cm) and season them on both sides with salt and pepper.
Fry the koftas in the oil in a large frying pan over a medium to high heat for 7–8 minutes, or until cooked through. Keep turning the koftas during the cooking so they brown evenly on all sides.
Quickly combine the mayonnaise with the rest of the garlic and parsley. Finely slice your tomato, red onion and lettuce.
Once the wedges are golden brown, turn the oven off and add the pitta breads for a minute or two to warm through.
To assemble, load the pitta breads with lots of aioli and a couple of koftas and top with the lovely salad. Serve with the sweet potato wedges
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Ingredients
Method
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