Name: Minty lamb kebabs
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Greek
Ingredients: 150ml pot natural yogurt; 1½ tbsp mint sauce; 1 tsp ground cumin; 300g diced lean lamb; ½ small onion cut into large chunks; 2 large pitta breads; 2 large handfuls lettuce chopped; wooden skewers

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Minty lamb kebabs

Minty lamb kebabs

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.9 out of 5.12 ratingsRate

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These minty kebabs are a treat for the whole family and fun for the kids to make too

Easily doubled

Easily halved

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Alternatives

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Simple Greek salad

A star rating of 4.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

150ml pot natural yogurt
1½ tbsp mint

sauce
1 tsp ground cumin
300g diced lean lamb
½ small onion

cut into large chunks
2 large pitta breads
2 large handfuls lettuce

chopped
wooden skewers

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Nutrition: per serving

kcal538
fat15g
saturates7g
carbs62g
sugars11g
fibre3g
protein43g
salt1.68g

Method

step 1

Heat the grill to medium. Mix the yogurt and mint sauce together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.
step 2

Thread the lamb onto 4 skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown. Warm the pittas in a toaster for 1-2 mins and split open. Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve.

RECIPE TIPS

WOODEN SKEWERS

If using wooden skewers, first soak them in water for 5 mins to stop them from burning under the grill. Swap the lamb for chicken or pieces of firm tofu for a lower fat version and pack the pittas with plenty of salad.

Recipe from Good Food magazine, February 2007

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A star rating of 3.9 out of 5.12 ratings

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