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Spiced Lamb and Cashew Kebabs

Prep Time:

20 minutes

Cook Time:

10 minutes



About the Recipe

This recipe was an absolute favourite of mine growing up. It takes me back to helping my mum prepare food for BBQs on hot summer days - although I'm not sure how much help I actually used to give!

I went home for Father's Day on Sunday to cook a meal for my dad - I did a scallop starter and a lamb and rosemary ravioli main. Since it was such a sunny day yesterday, we decided to have a BBQ to use the leftover lamb before I travelled back to Bristol.

The original recipe is from Delia Smith, which I will link at the bottom of this page. However, my mum adapted this recipe by doubling the spices and herbs to give it some extra flavour which is the recipe below. Yum!


  • 350g minced lamb

  • 1 onion, quartered

  • 1 clove garlic

  • 110g roasted and salted cashews

  • 1 handful fresh coriander, chopped

  • Juice of half a lime

  • 1 fresh chilli

  • 2 teaspoon cumin seeds

  • 2 teaspoons coriander seeds

  • Salt and pepper to taste


  1. Temper the spices in a small frying-pan over a medium heat for 1 minute or until fragrant. Transfer them to a pestle and mortar and crush to a powder.

  2. To make the kebabs put the meat into in a food processor along with the onion, garlic, fresh coriander leaves, lime juice, cashews, spices and seasoning and blend until the consistency of sausage meat.

  3. Now take about a tablespoon of the mixture and roll it on a flat surface into a sausage shape, squeezing the mixture firmly together. Pat and square off the ends to give a nice shape. Repeat until you have 12 koftas.

  4. Thread these on to skewers and keep in the fridge until you need them.

  5. Before grilling, brush the kebabs with oil and cook for about 5 minutes on each side

Original recipe:

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