Ingredients

• 500g lean lamb mince
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped mint leaves
• 1 pinch  chilli flakes
• 1 tsp ground cumin
• 2 tsp Ras El Hanout spice mix
• 2 tbsp of shelled pistachio nuts crushed up finely
• 2 cloves of garlic finely chopped
• ½ tsp Sea salt
• ¼ tsp freshly ground black pepper

Method

1. Soak some bamboo skewers in water, for a couple of hours. This will stop them catching fire when you grill them.
2. Mix all the ingredients together, ensuring that everything is evenly mixed, and leave in the fridge for a couple of hours to let the flavour develop.
3. With wet hands divide the mixture into 12 'sausages' (roughly 40g each) and insert a bamboo skewer into each one.
4. These are best cooked on a charcoal barbeque, but a hot grill or griddle pan can be used instead.
5. Cook until golden brown on all sides