Ingredients
- 1 tbs olive oil
- 300g cup mushrooms, finely chopped
- 3⁄4 cup flat leaf parsley leaves
- 1 small red onion, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1⁄4 tsp ground cinnamon
- 400g lamb mince
- Olive oil cooking spray
- Warm naan bread, yoghurt and tabouli, to serve
Method
1 Heat a large non-stick frying pan over high heat until hot. Add oil and mushrooms and cook, stirring often, for 5 minutes or until mushrooms tender. Remove from heat. Set aside for 10 minutes. Drain excess liquid.
2 Combine parsley, onion, garlic and spices in a food processor. Process until finely chopped. Add the mushrooms and mince, use the pulse button to process until well combined. Season with salt and pepper.
3 Use wet hands to mould heaped tablespoons of mixture around eight metal skewers, squeezing the mixture tightly. Place on a tray. Cover and refrigerate 30 minutes if time permits.
4 Preheat barbecue plate on medium-high. Spray the skewers with oil, turning to coat all sides. Barbecue for 10—15 minutes or until just cooked through. Serve with warm naan bread, yoghurt and tabouli.