Print Recipe Print Recipe

This is the Shirley Valentine of delicacies. Have a bite, close your eyes and think of a Greek island ... warm, aromatic & juicy.

Lamb Kebabs with Tzatziki


  • 6 cream crackers
  • 125 ml warm milk
  • 5 ml cumin seeds, toasted
  • 5 ml coriander seeds, toasted
  • 300 g minced lamb (beef would also do)
  • 30 ml onion, very finely chopped
  • 10 ml ground cinnamon
  • 5 10 ml red chili flakes
  • salt and freshly-milled black pepper, to taste
  • 125 ml cucumber, seeded and finely chopped
  • 250 ml Greek yogurt
  • 45 ml mint, finely chopped
  • 30 ml parsley, finely chopped
  • oil for frying
  • small meat skewers


Crush the cream crackers into coarse crumbs and place in a large bowl. Stir in the milk and set aside.

Crush the toasted seeds coarsely and add to the biscuit mixture together with the meat, onion, cinnamon and chili flakes. Season liberally with salt and pepper and mix well. Shape large bite-size portions of the mixture around one end of the small meat skewers. Set in the fridge to chill for about 20 minutes.

To make the tzatziki, pat the cucumber quite dry and place in a bowl. Add the yogurt, mint and parsley and season with salt and pepper. Mix and chill until ready to serve.

Just before serving, fry the meat (on the sticks) in a little hot oil until cooked and golden. Drain well on paper towel, arrange on a platter and serve warm with the tzatziki on the side.

Serves 3 4.