Baharat and apricot lamb meatballs recipe – a guilt free kebab

Guilt free kebab recipe

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Baharat and apricot lamb meatballs ingredients

  • 500g lamb mince
  • 3 teaspoons Baharat spice mix
  • 3 cloves garlic finely grated
  • 1 large shallot finely chopped
  • 50g dried apricot chopped into small chunks


  1. I prefer to have my onions and or shallots browned before adding to burgers or meatballs to add a slight sweetness and take the harshness out of them.
  2. Chop the shallot and add to a hot pan with some oil to brown for a few minutes. Add the grated garlic to the onions and cook for a further minute mixing into the onions.
  3. Take off the pan and add to a bowl with the lamb mince.
  4. Add the Baharat spice mix and the chopped apricots to the bowl of mince then use your hands to mix the ingredients to make sure everything is equally combined.
  5. I prefer little meatballs that cook quicker rather than big meatballs that take ages to cook and end up being too dry so tear little chunks of the mix and roll into small meatballs. I made around 20 meatballs with mine so aim for around the same.
  6. I sometimes fry meatballs but it means you have to keep turning them so they don’t burn. I cook most of my meat in an airfryer these days as it cooks through nicely, is a lot quicker than the oven and they still have a nice crisp to them.
  7. Mine took around 10-15 minutes in the air fryer on around 190C.

Baharat and apricot lamb meatballs recipe

To enjoy as a guilt free kebab

  1. Shred some red cabbage
  2. Julienne 1 carrot
  3. Chop 4 spring onions
  4. Slice 2 large tomatoes
  5. Add to a bowl and squeeze a whole lemon over the mixture, season with salt and pepper.
  6. Make a quick mint yogurt mixing a couple of spoons of greek or natural yogurt with two teaspoons mint sauce, salt and pepper.
  7. Add some of the salad mix, a couple of meatballs to a toasted pitta and spoon some of the mint yogurt and if you’re feeling a bit of heat a few drops of your favourite chilli sauce and or a smudge of hummous.
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