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Lamb Kebab

At last I have perfected this lamb kebab recipe! Everything that is wrong with a kebab is made right with this garlicky, spicy, meaty treat.

  1. Put all the ingredients into a bowl and get your hands in. Squeeze it and mix it until it is mashed up like a paste. Form it into a thick sausage and wrap in tin foil or pack it into a tinfoil tray.
  2. Put a rack in the bottom of your slow cooker - even a couple of balls of tin foil will do...just something to keep the sausage or container off the bottom. Poke a couple of holes in the bottom of the tin foil wrapped kebab and place in the slow cooker.
  3. Cook for 5 hours on low with the lid on. Alternatively bake in the oven in a bain-marie Gas 5 / 190C for 45 minutes to an hour.
  4. Serve with flat breads, salad and mayonnaise.
Recipe Notes

The cooked kebab freezes well, if you want to make ahead for a quick Friday night 'takeaway'!


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