ingredients
serves 6
3 garlic cloves, peeled and roughly chopped
1 onion, peeled and roughly chopped
1/2 tsp ground cilantro
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 tsp ground ginger
2 1/4 pound lamb mince
3 tbsp chopped mint
3 tbsp chopped cilantro
salt and pepper
12 large vine leaves (preserved in brine)
olive oil, to brush
method
1. Pre-soak 6 long wooden kebab skewers in cold water for 30 minutes (to stop them burning under the grill). Put the garlic, onion and spices in a food processor and whiz to form a paste. Add the minced lamb and herbs and pulse until well mixed. Season with salt and pepper.
2. Divide the mixture into 12 portions, then with wet hands, roll into long sausage shapes. Rinse and dry the vine leaves on kitchen paper. Wrap each kebab in a vine leaf and skewer lengthways through the middle, putting two on each skewer. Brush generously with olive oil and place side by side across the grill rack.
3. Grill the kebabs under a medium-high heat for about 15 minutes, turning frequently, until cooked through. Serve at once, with warm pitta bread, tzatziki and a tomato salad.
