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Grilled lamb kofta kebabs with pistachios & spicy salad wrap
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Total Time:
30 minutes
Authentic, flavorful lamb koftas with a kick - the perfect kebab experience!
Ingredients:
  • 500 g trimmed shoulder or neck fillet of quality lamb chopped into 2.5cm chunks
  • 2 heaped tablespoons fresh thyme leaves
  • 1 level tablespoon ground chilli
  • 1 level tablespoon ground cumin
  • 4 level tablespoons sumac or finely grated zest of 1 lemon
  • 1 good handful of shelled pistachio nuts
  • a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket washed, spun dry and shredded
  • ½ a bunch of fresh mint (15g), leaves picked
  • 1 red onion peeled and very finely sliced
  • 1 lemon
  • 1 bunch fresh flat-leaf parsley (30g), leaves picked
  • extra virgin olive oil
  • 4 large flatbreads or tortilla wraps
  • 4 tablespoons fat-free natural yoghurt
Instructions:
  • Preheat your barbecue over hot coals. If not, set your grill to the highest setting or heat up a griddle pan. Combine lamb, most of the thyme, chilli, cumin, sumac, salt, pepper, and pistachios in a food processor. Pulse until minced. Divide into six portions and shape around skewers, creating indents for texture. Mix salad leaves and mint in one bowl and sliced onion with salt, pepper, lemon juice, and parsley in another. Grill kebabs until golden. Dress salad with olive oil, lemon juice, salt, and pepper. Warm flatbreads, then top with salad and onion. Remove kebabs, sprinkle with remaining spices and fresh thyme. Serve on flatbreads with yoghurt. Enjoy rolled up or let guests create their own.

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