1. Place the lamb mince, onion, breadcrumbs, cumin, coriander and seasoning in a bowl and mix well. 2. Using lightly floured hands, roll the mixture into 24 small balls. Chill for 30 minutes then carefully thread 3 balls onto 8 skewers or kebab sticks. 3. Place under a preheated moderate grill for 20 minutes, turning occasionally until golden and cooked through. 4. Meanwhile, mix together the yogurt, cucumber, mint and seasoning to taste and serve with the spicy lamb kebabs. NOTES : An ideal summer supper, serve with pitta bread and a crisp mixed salad.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4|
|Calories from Fat: 282 (62%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 13.3g||67 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 93.5mg||29 %|
|Sodium 200.8mg||7 %|
|Potassium 551mg||15 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 14.9g|
|Protein 25.5g||36 %|
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Calories per serving: 453
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