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  • Writer's pictureChris

Snowdonia mountain mutton kebabs & SPICY-SPICY marinade

Updated: Feb 5, 2021

I find it crazy that we as a nation don't eat mutton in Wales anymore. People have preconceptions of mutton having a very strong, unpleasant taste - totally untrue. It has beautiful depth of flavour and these local mountain muttons live such a beautiful life roaming the Snowdonia hills and mountains, eating not just grass but flowers and wild herbs that all come through in the stunning flavour. Trust me, if you like lamb - YOU WILL LOVE MUTTON!


  • Caraway seeds

  • Fennel

  • Coriander seeds

  • Cumin seeds

  • Bird's eye chillies

  • Bay leaves

  • Salt

  • Spices

  • Olive oil

  • Flour

  • Yeast

  • Peppers

  • Chillies

  • Mint

  • White wine vinegar

  • Sugar

  • Shallots

  • Red wine vinegar

  • Red cabbage

  • Butter


  • To make the marinade, toast caraway seeds, fennel, coriander seeds, cumin seeds and bird’s eye chillies until they’re popping like popcorn!

  • Next, grind bay leaves with a pestle & mortar with some salt and spices before adding olive oil.

  • Then, massage the marinade into the meat. While that rests, time to sort the flatbread out!

  • Make the dough beforehand with water, flour, salt and yeast. Shape and flatten the dough before placing it on the fire. Once it starts to bubble, it’s ready to flip over.

  • Now it’s time to prep the kebab. You can’t have a kebab without cool sides, so charr some peppers and chillies before chopping them up with olive oil and mint.

  • Pickle some chillies with white wine vinegar and sugar, and then some shallots with olive oil, red wine vinegar and salt.

  • For that crunch, thinly slice red cabbage before you put the meat on the fire.

  • To keep the meat juicy, baste it with a rosemary brush covered in butter and some of the leftover marinade.

  • When the meat is ready, serve everything on a plate and tuck in!

Cebab Cig Dafad


  • Hadau caraway

  • Ffenigl

  • Hadau coriander

  • Hadau cumin

  • Tsilis 'bird's eye'

  • Dail bae

  • Halen

  • Sbeisys

  • Olew olewydd

  • Blawd

  • Burum

  • Pupurau

  • Tsilis

  • Mint

  • Finegr gwin gwyn

  • Siwgr

  • Shallots

  • Finegr gwin coch

  • Cabaets coch

  • Menyn


  • I ’neud y marinade, tostiwch hadau caraway, fennel, hadau coriander, hadau cumin a tsilis ‘bird’s eye’ nes bod nhw’n popio fel popcorn.

  • Wedyn, rhowch dail bae mewn pestle & mortar efo ‘chydig o halen a greindio nhw efo’r sbeisys cyn ychwanegu olive oil.

  • Rhowch y marinâd ar y cig dafad a massajio fo i mewn. SEXY RUB! Tra mae hwnna’n gorffwys, amser sortio’r flatbread allan.

  • Gnewch y toes o flaen llaw efo dŵr, blawd, halen a burum. Gwasgwch y toes i siâp a’i osod ar y tân. Unwaith mae o’n cychwyn byblo, mae o’n barod am fflip bach.

  • Iawn ta, amser prepio’r cebab wan. Ti methu cael cebab heb sides cŵl, so llosgwch pupur a tsilis ar y tân a torri nhw i fyny efo olew olewydd a mint.

  • Piclo tsilis efo finegr gwin gwyn a siwgr, a sialots efo olew olewydd, finegr gwin coch a ‘chydig o halen.

  • Am y ‘crunch’ ‘na, mae angen sleisio cabaets coch yn denau cyn rhoi’r cig dafad ar y tân.

  • I gadw’r cig yn jiwsi-jiwsi, bydd rhaid bastio nhw efo brwsh rhosmari, menyn a ‘chydig o’r marinâd oedd dros ben.

  • Pan mae’r cig yn barod, rhowch bob dim ar blât a tyciwch mewn!

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