looking for manced lamb kebab recipe not too spicey?

Answer 1

Cannibal!!!

Answer 2

2 lbs ground lamb, preferably leg, with all the fat
1 medium onion, minced
3 tablespoons butter, room temperature
3/4 teaspoon ground cumin
1/4 teaspoon ground allspice
salt
fresh ground pepper
1 dash cayenne

For the tzatziki

1 cup Greek yogurt (no other yoghurt will do) or sour cream
1 garlic clove, minced very fine
3 tablespoons olive oil
1 tablespoon red wine vinegar
5 fresh mint leaves, minced
1/4 cup fresh dill, minced
1/4 cup cucumbers, grated, squeezed dry (unpeeled, washed)
Garnish
fresh tomatoes, slices
thinly sliced onions
minced parsley
grilled pita bread


In a bowl, knead the ground lamb with the onion, butter, spices, salt, pepper and cayenne.
Form into sausages of about 4-5 inches in length.
Cover a nd leave in the fridge for about an hour.
Prepare the sauce.
In a bowl, whisk together the yoghurt, olive oil, vinegar, mint, cucumber and dill.
Refrigerate for 30 minutes.
Preheat oven to 375°F.
(this is also great on the bbq) Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
Slice open some pita breads.
Place 1 or 2 kebabs inside and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips

Answer 3

Try the following
Lamb kabob mashwi with spicy flatbreads and yoghurt dressing

For the kebab
700g/1lb10oz finely ground lamb mince
1 onion, very finely chopped
2 tsp chopped fresh marjoram or oregano or 1 tsp good quality dried
2 tbsp chopped fresh mint
½ tsp chilli powder
pinch ground cardamom
Maldon sea salt and freshly ground black pepper
For the flatbreads
500g/1lb 2oz plain flour
½tsp sugar
1 tsp fine sea salt
2 tsp dried oregano
2 tsp chilli flakes
1 packet dried yeast
250ml/8fl oz tepid water
1 tbsp olive oil
For the dressing
2 tbsp extra virgin olive oil
5 tbsp thick Greek yoghurt
2 tbsp tahini (sesame seed paste)
1 tbsp fresh lemon juice
I garlic clove, crushed
2 tbsp chopped fresh coriander
To serve
Fresh mint leaves
1 small red onion, finely sliced and soaked in lemon juice
8 wooden skewers, pre-soaked in water

Method
1. Preheat the oven to 220C/430F/Gas 7.
2. For the kebabs, place all the kebab ingredients in a large bowl. Season generously with plenty of salt and freshly ground black pepper and mix together really well.
3. Divide the mixture into eight rough sausage shapes then put each onto a skewer, ensuring they are firmly wrapped around the skewers. Refrigerate until ready to use. In the meantime, prepare the flatbreads and dressing.
4. When you're ready, heat a large frying pan or flat griddle until smoking hot and cook the kebabs for 4-5 minutes or until cooked through.
5. For the flatbreads, place the flour in a bowl and mix in the sugar, salt, oregano and chilli flakes.
6. Make a well in the centre of the flour mix and pour in the dried yeast. Add enough of the tepid water to form a rough dough.
7. Drizzle the olive oil over the dough and knead for about ten minutes. Divide into four balls and then roll out into long ovals.
8. Place the flatbreads on lightly greased baking trays that have been pre-heated in the oven. Prick all over really well then place in the oven and cook for three minutes on each side.
9. For the dressing, place all the dressing ingredients into a blender and blend to form a smooth paste.
10. To serve, lay a flatbread on a serving plate with a couple of kebabs on top, drizzle with the dressing and garnish with some of the lemon-soaked onions and fresh mint leaves

Answer 4

Mix in minced onion, garlic & ginger puree, any other herbs and spices you like (fresh coriander is georgous) and...an egg with fresh white breadcrumbs if you like, and finely ground dry roasted peanuts (Yes..they work). Roll into sausage shapes and grill.
Lovely with mint chuntney stirred into natural yoghurt.