To serve
4 pitta breads
salad leaves, such as baby spinach or rocket
small mint leaves
Serves 4
500g (1 lb 20z) lean lamb mince
1 small onion, peeled and finely
chopped
3 tbsp chopped mint
1 tbsp chopped oregano
1 tsp ground coriander
1/2 small cucumber
150g (50z) natural yogurt
1 garlic clove, peeled and crushed
1 lemon, cut into 6 wedges
sea salt and pepper
1
Soak 12 wooden skewers in hot water for 10 minutes. Preheat the grill to
high. Mix together the lamb, onion, 2 tbsp of the mint, the oregano, coriander and a
seasoning of salt and
pepper.
2
Divide the mixture into 12 portions and squeeze around the pre-soaked
skewers. Grill the lamb kebabs for 8-10 minutes, turning occasionaly, until
well browned and cooked through.
3
Meanwhile, for the tzatziki, grate the cucumber and squeeze out excesS
liquid with your hands. Mix with the yogurt, garlic and remaining mint. Add some salt and squeeze in the juice from one or two of thelemon wedges.
4
Warmn the pitta breads under the
grill, turning once. Serve the lamb kebabs
in the warm pittas with the salad and
mint leaves, and tzatziki. Accompany
with the remaining lemon wedges.