Santa Maria Lamb Kebabs With Fresh Mint Chutney Rec

Name: Santa Maria Lamb Kebabs With Fresh Mint Chutney Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400g lamb loin, trimmed and cut into 2.5cm cubes; For the marinade:; 1 tbsp smoked paprika; 1/2 tsp cumin seeds; 2 tsp coriander seeds; 2 garlic cloves, crushed; 100ml olive oil; For the lamb kebabs:; 16 sticks of fresh rosemary, lower leaves removed (to be used as skewers); 2 red onions, peeled and quartered; 2 red peppers, deseeded and cut into 2.5cm dice; For the potato salad:; 200g baby new potatoes; 200g purple potatoes; 6 tbsp extra virgin olive oil; 2 lemons, juiced; 250g creme fraiche; 1 large red chilli, deseeded and finely diced; 100g radishes, sliced; 1 handful of mint leaves, chopped; 1 handful of chives, chopped; For the mint chutney:; 2 tsp sugar; 1/2 tsp salt; 1 tbsp ginger, peeled and chopped; 1 small green chilli, coarsely chopped; 1 garlic clove, crushed; 75g mint leaves, chopped; 2 tbsp rice wine vinegar; 1 tsp vegetable oil

Servings: persons

400g lamb loin, trimmed and cut into 2.5cm cubes
For the marinade:
1 tbsp smoked paprika
1/2 tsp cumin seeds
2 tsp coriander seeds
2 garlic cloves, crushed
100ml olive oil
For the lamb kebabs:
16 sticks of fresh rosemary, lower leaves removed (to be used as skewers)
2 red onions, peeled and quartered
2 red peppers, deseeded and cut into 2.5cm dice
For the potato salad:
200g baby new potatoes
200g purple potatoes
6 tbsp extra virgin olive oil
2 lemons, juiced
250g creme fraiche
1 large red chilli, deseeded and finely diced
100g radishes, sliced
1 handful of mint leaves, chopped
1 handful of chives, chopped
For the mint chutney:
2 tsp sugar
1/2 tsp salt
1 tbsp ginger, peeled and chopped
1 small green chilli, coarsely chopped
1 garlic clove, crushed
75g mint leaves, chopped
2 tbsp rice wine vinegar
1 tsp vegetable oil
Salt
Black pepper
Olive oil

1
1. Grind all the spices for the marinade in a pestle and mortar until fine. Add the crushed garlic and season, then mix with the oil to make a thick paste. Put the lamb pieces into a bowl and coat with the marinade. Let them sit there for at least half an hour.
2
2. For the mint chutney, place sugar and salt, ginger, chilli and garlic in a food processor; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Pour into small dipping bowls, and reserve until needed.
3
3. For the potato salad, cook the whole potatoes in plenty of boiling salted water for around 20 minutes until tender, and drain well. When the potatoes are cool enough to handle, rub off the skins (use a knife if necessary), and slice into bite-size pieces. Make the dressing by mixing the olive oil, lemon juice and creme fraiche, coat the cooked potatoes with the dressing and then add the diced chilli, sliced radishes, herbs and season to taste.
4
4. Cut a point at the end of each rosemary stick and use to skewer the pieces of marinated meat alternating with red onion and chilli pepper. Grill for around 5-8 minutes, turning regularly. The aim is to have a nice charred crust on the outside of the lamb keeping it juicy and pink in the middle. Tip: cover the rosemary tips with foil to avoid burning during cooking.
5
5. Once cooked, remove the kebabs from the grill and allow the meat to rest for a few minutes in a warm place before serving with a spoonful of potato salad and the mint chutney.

1583

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 400g lamb loin, trimmed and cut into 2.5cm cubes, For the marinade:, 1 tbsp smoked paprika, 1/2 tsp cumin seeds, and more.

Yes, Santa Maria Lamb Kebabs With Fresh Mint Chutney Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Santa Maria Lamb Kebabs With Fresh Mint Chutney Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions