Lamb seekh kebab with salad and mint yogurt

Ingredients

For 1 serving

• Ground lamb110 g
• Onion30 g
• Garlic1 clove
• Ginger5 g
• Cumin1 teaspoon
• Cilantro5 g
• Nonfat Greek yogurt80 g
• Mint3 g
• Tomatoes100 g
• Lettuce50 g
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Grate the onion and squeeze it hard in your hands to remove the liquid. Finely chop the garlic, ginger and fresh coriander.
2. In a bowl knead the lamb mince with the onion, garlic, ginger, cumin, coriander and a pinch of salt for a couple of minutes, until firm and sticky.
3. Divide into 3 and shape each into a sausage around a skewer, pressing firmly with wet hands; chill for 10 minutes so they firm up.
4. Heat a griddle over medium-high heat and cook the kebabs for 8 minutes, turning often, until well browned outside and firm to the touch.
5. Meanwhile mix the Greek yoghurt with the chopped mint and a pinch of salt, wash the lettuce and slice the tomatoes. Warm the pitta on the griddle for 30 seconds per side and serve with the kebabs, lettuce, tomatoes and sauce.