Spiced Ground Lamb chargrilled with Tzatziki.


400 g quality lean lamb mince

1 bunch of fresh thyme

1 lemon

1 teaspoon ground coriander

½ teaspoon ground chilli

1 tablespoon ground cumin

lemon juice , optional

4 heaped tablespoons natural yoghurt

1 fresh red chilli



  1. Place 4 wooden skewers in a tray of water to soak.
  2. Place the lamb and spices (if using) into a big bowl, put in the thyme leaves and finely grate in the lemon zest. Then scrunch and mix together well.
  3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go for a nice texture.
  4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through. Then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
  5. Add a squeeze of lemon juice, if you like.
  6. Finely chop and sprinkle with chili (de-seed if you like) for an extra kick, then tuck in.




Comments are closed.

Zaragoza Restaurant

South William Street, Dublin 2, Ireland.
Tel: 01 6794020