Lamb skewers with feta and basil sauce
Sometimes it’s the simplest of things that can warm you up and transport you back to your childhood. Funnily for us, mince does just that. For as long as we can remember this humble “cut” of meat has been a staple in our family. Whether it’s in our mum’s mince pie or good old spaghetti bolognaise, it has the power to soothe the soul and satiate a hunger for more than food. Here we jazz up lamb mince with a few herbs and spices.
|800 g||Lamb mince|
|1 tsp||Cumin seeds|
|1 tsp||Fennel seeds|
|1 tsp||Ground coriander|
|¼ cup||Chopped coriander|
|¼ cup||Chopped mint|
|2 cloves||Garlic, minced|
- In a large bowl combine all of the skewer ingredients and mix well. Roll into sausage-shaped ovals and skewer.
- Heat a large griddle pan or normal frypan over medium heat. Add the oil and cook the skewers in batches, making sure not to overcrowd the pan - cook about 4 minutes on each side or until cooked through.
- For the sauce, place all the ingredients in a food processor or small electric mixer and blend together until well combined.
- Serve the skewers with a side of the sauce and pita pockets of flat breads. Garnish with parsley.
See this pork mince recipe from Karena and Kasey