Ingredients
- 700g lamb mince
- 1 small onion, finely grated
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp harissa paste
- 1 small handful fresh parsley, chopped
- 1 small handful fresh coriander, chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- To Serve:
- Warm flatbreads
- Shredded lettuce
- Cucumber
- Tomato
- Red onion
- Natural yoghurt
- Lemon wedges
Nutrition (per serving)
- Calories: 510
- Protein: 31g
- Fat: 38g
- Carbs: 12g
Method
- Add the lamb mince, onion, garlic, cumin, coriander, harissa, herbs, salt and pepper to a bowl.
- Mix well by hand until the mixture becomes slightly sticky.
- Shape the lamb around skewers into long kofta shapes.
- Chill for 30 minutes to help the kebabs firm up.
- Brush lightly with olive oil.
- Cook on a hot BBQ, grill or griddle for 10 to 12 minutes, turning regularly.
- Rest for 3 minutes before serving.
- Load into flatbreads with salad, yoghurt and lemon.
Notes
Don’t overwork the lamb too much or the koftas can become dense. A short chill helps them hold together on the skewers.