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Lemongrass Lamb Kebab Recipe
by Navaneetham Krishnan

Lemongrass Lamb Kebab

Lemongrass, to impart the flavorful notes and to mould the flavored minced lamb, after which grilled over a portable grill and paired with a simple cucumber yoghurt salad.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 2 person

Goes Well With: its finger food


  • 400g minced lamb
  • 6 sticks of lemongrass (lightly crush the white thick end)
  • Spices
  • 1 tsp plain chilli powder
  • 1/2 tsp garam masala (or all spice powder)
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp onion/shallot paste
  • Salt for taste


  1. Mix lamb with all the spices and salt.
  2. Knead lightly till the mixture comes together.
  3. Divide into 6 portions.
  4. Roll each into a sausage shape.
  5. Flatten the mixture on the palm of your hand.
  6. Lay a lemongrass down to the centre, towards the lightly crushed white end.
  7. Bring the mixture together and mould tightly to enclose it.
  8. Gently roll to even it out.
  9. Heat portable grill (non-stick will be good) and pour a little oil over.
  10. Grill on both sides to thoroughly cook the meat.
  11. Serve immediately with salad.