Lemon Thyme Lamb and Cheese Ball Kebabs with Danish Blue

Ingredients for 1 serving

1/2 pound minced lamb

1 garlic clove, crushed

4 teaspoons fresh mint, finely chopped

4 teaspoons lemon thyme leave, finely chopped

3 teaspoons fresh parsley, finely chopped

1 teaspoon fresh rosemary, finely chopped

1 teaspoon chilis, finely chopped

Castello® Traditional Danish Blue

Salt & pepper

Non-virgin olive oil for cooking (or vegetable oil)

Lemon Thyme Lamb and Cheese Ball Kebabs with Danish Blue


Put all the ingredients except the lemon thyme and olive oil in a large bowl, then mix thoroughly. Using your hands, roll the mixture into small balls the diameter of a quarter and place on a plate.

Put a frying pan on a high heat and add a tablespoon of olive oil. Add the meatballs a handful at a time, and fry quickly, trying not to make the olive oil smoke. They are small so they could cook in 2-3 minutes each and can be a little pink inside if you like.

Put the chopped lemon thyme leaves on a plate and roll the cooked meatballs over them until the leaves have all stuck.

Skewer the meatballs onto a wooden skewer, with a chunk of Castello® Danish Blue between each one.

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