Minted Lamb & Bacon Kebabs with Parmesan Wedges


Serves 4

Kebabs

INGREDIENTS

  • 500g fresh minced lamb
  • 2 eggs
  • 2 bags Mozzarella ball (or could use cheddar)
  • 50g fresh white breadcrumbs
  • 2 heaped tsp mint sauce
  • 8 rashers streaky bacon

METHOD

  1. Place 4 wooden skewers into water (to prevent burning during cooking).
  2. Heat oven to 180C
  3. In a large bowl add the mince, eggs, breadcrumbs and mint sauce.  Mix evenly.
  4. Divide mixture equally and make into patties with your hand.
  5. Pull mozzarella into small balls (about 4 per pack).
  6. Put 2 small mozzarella balls onto a skewer.
  7. Place over a minced lamb pattie and form the mince around the skewer tightly, ensuring all cheese is covered and mince is holding its own on the skewer.
  8. Then wrap 2 streaky bacon rashers around the mince.
  9. Place in an oven and cook for between 20-25mins (or BBQ using a BBQ foil tin, as kebab will fall through grill)
  10. Serve with Parmesan Wedges.

Wedges

INGREDIENTS

  • 2lb red potatoes. sliced into wedges (do not remove skins)
  • 2 tbs olive oil
  • 2 tsp chilli flakes
  • pinch sea salt and cracked black pepper
  • 2 tsp dried mixed herbs
  • 50g grated parmesan cheese

METHOD

  1. Preheat oven to 180c.
  2. Into a oven dish add the olive oil, chill flakes, salt pepper and mixed herbs.
  3. Put dish into oven to heat oil.
  4. Chopped potatoes into wedges keeping on skins.
  5. Place into a pan of boiling salted water for 5 minutes.
  6. Remove from heat and drain.
  7. Place into oven dish, skin side up, and spoon over with oil.
  8. Add half the parmesan onto the wedges and bake for 25-30minutes, turning once, added the remaining parmesan, until potatoes are crispy.
  9. Remove from heat and serve.