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Lamb Kebabs



Ingredients (Servings: 12 )

  • 450g Minced Lamb
  • ½ Onion Grated
  • 3 Cloves of Garlic
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 2 Tsp Sumac
  • 1 Tsp Chilli Flakes
  • 1 ½ Tsp Salt
  • 2 Tablespoons Chopped
  • Fresh Mint
  • 8 wooden skewers soaked in water



Start by soaking your wooden skewers in water for an hour prior to cooking to prevent them from burning.

In a large bowl combine the minced lamb with the spices and the grated (or finely chopped onion). Once combined add the finely chopped fresh mint.

To form your kebabs simply wet your hands to help avoid the meat sticking and press gently around a skewer, try to make all the kebabs the same size for even cooking but don’t worry about them looking perfect!


Cook under the grill or on the BBQ over a high heat until the outside is nicely charred and the middle is cooked through. Serve with tzatziki, warm pitta or flat bread and salad.







Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


hinchliffs catering

hinchliffes logo

Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Sunday to Thursday: 9.00am to 5.30pm, Friday and Saturday: 9.00am to Late