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Congress Centre's recipe of the season
13 May, 2015




2 tbsp cumin seeds

2 tbsp coriander seeds

2 tbsp fennel seeds

2 tbsp paprika

2 tbsp Harissa, plus extra to serve

4 garlic cloves, finely minced

½ tsp ground cinnamon

800g lean minced lamb

freshly chopped coriander and flatbreads, to serve

For the yoghurt

3 carrots, coarsely grated

2 tsp cumin seeds, toasted

200g pot Greek yogurt

small handful chopped coriander

small handful chopped mint




Soak 8 wooden skewers in water.

Toast all the whole spices in a small pan.

Tip into a mortar and grind with a pestle, then mix in with the paprika, harissa, garlic and cinnamon.

Scrape into a bowl with the meat, season and squish together with your fingers.

Mould the mix into 8 long kebabs, straight onto the skewers. Can be done up to a day ahead.

When the coals are ashen, barbecue for 10-15 mins, turning occasionally, until cooked through.

The fat from the kebabs can cause flare-ups, so be careful.

While the kebabs are cooking, mix all the ingredients for the yogurt. 



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