This dish contains the following allergens: Milk/Dairy
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2 tsp
cumin seeds
1kg
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
40g
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
2 tsp
cumin seeds
35oz
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
1.4oz
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
Utensils
Fridge
Step 1
In a dry frying pan over a medium heat, dry fry the cumin seeds for a minute. Watch them carefully to make sure they don’t burn. Remove from the pan and add to the bowl of a food processor, along with the remaining ingredients
Step 2
Process very quickly to combine. Don’t over mix, this is just to bring the ingredients together. Alternatively mix by hand
Step 3
Portion the mixture into 8 balls and then squeeze onto the pre soaked skewers
Step 4
Put them in the fridge for 30 minutes. (Optional step, but makes it easier to cook). Insert the grill plate in to the Ninja Foodi Health Grill and Air Fryer and close the lid
Step 5
Select Grill, set temperature to the highest setting and set timer for 12 minutes. Brush the kebabs with oil and place on the grill plate
Step 6
Close the lid and turn after 6 minutes. Check at 10 minutes to make sure they aren’t browning too much
In a dry frying pan over a medium heat, dry fry the cumin seeds for a minute. Watch them carefully to make sure they don’t burn. Remove from the pan and add to the bowl of a food processor, along with the remaining ingredients
2 tsp
cumin seeds
1kg
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
40g
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
2 tsp
cumin seeds
35oz
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
1.4oz
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
Step 2 of 6
Process very quickly to combine. Don’t over mix, this is just to bring the ingredients together. Alternatively mix by hand
2 tsp
cumin seeds
1kg
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
40g
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
2 tsp
cumin seeds
35oz
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
1.4oz
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
Step 3 of 6
Portion the mixture into 8 balls and then squeeze onto the pre soaked skewers
2 tsp
cumin seeds
1kg
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
40g
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
2 tsp
cumin seeds
35oz
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
1.4oz
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
Step 4 of 6
Put them in the fridge for 30 minutes. (Optional step, but makes it easier to cook). Insert the grill plate in to the Ninja Foodi Health Grill and Air Fryer and close the lid
2 tsp
cumin seeds
1kg
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
40g
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
2 tsp
cumin seeds
35oz
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
1.4oz
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
Step 5 of 6
Select Grill, set temperature to the highest setting and set timer for 12 minutes. Brush the kebabs with oil and place on the grill plate
2 tsp
cumin seeds
1kg
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
40g
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
2 tsp
cumin seeds
35oz
minced lamb (not too lean)
¼
red onion, roughly chopped
3
green chillies
10
coriander stalks
5
garlic cloves
1 inch
ginger crushes
1 tsp
red chilli powder
1 tsp
garam masala
1 tsp
black pepper
1.5 tsp
salt
1.4oz
cheddar cheese, grated (optional)
8
wooden skewers, soaked for a few hours
For brushing
oil
Step 6 of 6
Close the lid and turn after 6 minutes. Check at 10 minutes to make sure they aren’t browning too much
