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Spicy minced lamb skewers

Spicy minced lamb skewers

Food & More

with sheep’s milk yoghurt and daikon radish

Siesta 412 Black Edition
saté skewers
800 g minced lamb
1 egg
4 to 5 tbsp panko crumbs
1 tsp nutmeg
0.5 tsp peppercorns
2 tsp coriander
0.5 tsp fennel seeds
0.5 tsp thyme
0.5 tsp basil (dried)
2 tsp ground paprika
4 tsp ground cumin
1 tsp salt
1 pinch of cinnamon
2 cloves of garlic
1 pinch of chilli
2 cm of ginger
100 ml (sheep’s milk) yoghurt
1 clove of garlic
zest of 1 lime
a few sprigs of mint
1 tbsp mayonnaise
5 cm daikon
Extra olive oil, salt and sesame seed

Here we go. We are staying in summer mode with another barbecue dish: spicy lamb skewers and a fresh dipping sauce based on sheep’s milk yoghurt. 

Generally I prefer older animals: beef over veal, pork over piglet, etc. It is only with lamb that I prefer the younger animal. No milk lamb, but normal lamb (meaning: in most cases, almost a sheep). With a preference for the lamb legs and lamb mince. The combination with sharp spices, such as cumin, and a dipping sauce based on yoghurt is familiar everywhere and is often a hit.

I, too, chose that well-known combination. For the dip I chose sheep’s milk yoghurt and grated daikon for an extra fresh touch. I served the whole as a sort of Turkish Adana-style starter/snack. Just call it lamb mince skewers. Or would you prefer it as a main course? Then serve a couscous salad alongside them with feta, mint and pomegranate or place them in a Turkish roll with coleslaw, cucumber, ...

But I digress. Time for the recipe.


  • Put the lamb mince, panko crumbs and egg in a bowl.
  • Put all of the spices in a mortar. Grind finely.
  • Slice the garlic very finely. Peel and grate the ginger. Season the mince with the finely ground spices, finely sliced garlic and grated ginger.
  • Mix well. Roll into sausages, press them a bit flat and thread them onto the saté skewers.
  • Slice the garlic finely for the dipping sauce. Rinse the lime. Refresh the yoghurt with the zest and juice of the lime. Also mix the garlic through.
  • Chop the mint finely and add it in. Grate the daikon radish and mix it in.
  • Season with salt and pepper and add mayonnaise.
  • Heat the Barbecook Siesta 412 Black Edition. Brush the skewers with olive oil. Grill the skewers on the hot barbecue. Turn them after a few minutes and grill them further. The time depends on the size and thickness of the skewers.
  • Place the skewers on a plate. Drizzle with yoghurt. Garnish with mint and sesame seeds.

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