Lemon Thyme Lamb and Cheese Ball Kebabs with Danish Blue

1 serving
  • 300g minced lamb
  • 1 garlic clove, crushed
  • 4 tsp fresh mint, finely chopped
  • 4 tsp lemon thyme leave, finely chopped
  • 3 tsp fresh parsley, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp chilli, finely chopped
  • 1 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


These tasty lamb kebabs are best warm, making the Castello Danish Blue melt in your mouth…

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 £2 coin 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 mins each and can be a little pink inside if you like

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

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