Tasty Lamb Kebabs with massaged Kale salad


We wanted a kebab on Friday night, so we made one – a deliciously mouth-wateringly good one. Plus, it was much healthier than the usual greasy kebab van offering and it’s pretty quick and easy. You could even prep the meat the night before then all you need to do is cook it and assemble in your pita!

I have been wanting to try using raw kale in a salad for a while now, having heard that ‘massaging’ can transform it from bitter and squeaky to luscious and salad worthy in its raw state. Plus I thought the kale would be an interesting and nutritious accompaniment, so here’s what we rustled up for our Friday night dinner…

This is a really tasty simple and relatively quick dinner. Healthyish because the meat is fairly lean and you don’t have to dress it with fatty mayo etc (but I did!!) inspired by this kebab recipe by the Hairy Bikers and Yoga Girl Rachel Brathen’s massaged kale I saw on her snap chat ages ago and managed to track down this recipe.

You’ll need a food processor for the meat, non stick pan to cook it, cling film and a large bowl for preparing the kale.

This makes enough for two to four people. We used 100g more meat than the hairy bikers recipe stated and had enough for one and a half pitas each plus some meat left over to have a pita each for lunch today.


For the kebabs

  • 250g of lean lamb mince
  • 250g of diced lamb leg steak or whole leg steaks
  • 1.5 teaspoons of ground coriander
  • 1.5 teaspoons of ground Cumin
  • half a medium-sized onion
  • 1 teaspoon of sea salt
  • lots of fresh ground black pepper
  • plain flour (I use a gluten free one) for dusting
  • olive oil for frying
  • pita breads, we’d like to try a flour tortilla wrap too. Or a gluten free wrap – these ones from Warbutons are awesome and one of the few bread products I’ve found are safe for me as they don’t contain gluten, yeast or egg. (I’ve recently been diagnosed with a yeast and gluten intolerance.) they also do a lovely seeded version too.


  • About an eighth of an Iceberg lettuce finely shredded
  • About an eighth of a white cabbage finely shredded
  • Half a small red onion thinly sliced
  • One Lemon
  • Whatever sauces you fancy, we went for burger sauce, ketchup, Greek yoghurt and mayonnaise plus a dash of this Encona Smoky Jalapeño sauce

Kale salad:

  • Bag of kale
  • Juice of an orange
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • Black pepper
  • Whole almonds toasted lightly (flaked would work too)


To prepare the kebabs:

Roughly chop the onion and dice the lamb leg steak if not already diced and add both to the food processor along with the cumin, ground coriander, sea salt and black pepper. Now wiz up until as smooth as possible or to smooth sausage meat consistency.

Lay a sheet of cling film on your work surface and very lightly sprinkle with the flour. Take a chunk of your whizzed up meat and roll into a large meatball. Place on the floured cling film and sprinkle the top of the ball with a small amount of flour. Fold over the cling film then squash the ball down to flatten it into a small meat pancake around 5mm thick. Remove from the cling film and set aside on a floured board or plate.

Repeat until you’ve used all your meat. We ended up with six smallish meat pancakes.


Shred your iceberg lettuce and white cabbage finely with a knife and finely slice your red onion. Cut the lemon into wedges and set everything to one side along with all your sauces ready for making up the kebab.


Kale salad:

Remove as many bits of stalk from the kale and place in a large bowl. Add about two table spoons of olive oil, a pinch of sea salt and a few grinds of black pepper. Juice the Orange and add to the kale. Now get your hands in there and massage and rub the kale for a few minutes, until it starts to soften slightly and is well coated in the juice and oil. The salt will also help to break down the kale and make it more yummy.

Dry toast your almonds in a pan and add to the salad. I think flaked almonds would work for this too and I’d also like to try hazelnuts and walnuts.



To cook the kebabs:

Heat your pan to a moderately high heat, add a dash of olive oil and then fry two meat pancakes at once, pressing them down with your utensil. Turn them after a minute or two. You probably need around two – three minutes a side until firm so you know they’re cooked through. We had our oven on a low grill and put the cooked meat pancakes in there on a plate to keep warm whilst we cooked the rest.


Once all of the meat pancakes are cooked, slice them into strips.

You can either pop your pita breads in the oven or under the grill to warm through or do as I did and place them into the same pan the meat had been cooked in (you don’t need to add any oil) for a minute or two each side so they become soft and warm.

Slice open your pita bread and fill with your warm lamb kebab meat, add some of the shredded lettuce, cabbage, the sliced onion, a squeeze of lemon juice if you fancy it, along with whatever sauces your heart desires, stick some kale salad on the side and dig in!



4 thoughts on “Tasty Lamb Kebabs with massaged Kale salad”

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