Sumac lamb kofta with whole wheat pita, cucumber and yogurt

Ingredients

For 1 serving

• Ground lamb120 g
• Sumac1 teaspoon
• Onion30 g
• Parsley5 g
• Cuminto taste
• Whole wheat pita1
• Cucumber150 g
• Nonfat Greek yogurt80 g
• Mintto taste
• Saltto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Peel and grate the onion, then squeeze it lightly; chop the parsley. If using wooden skewers, soak them in water.
2. Knead the minced lamb with the onion, parsley, cumin, half the sumac and a pinch of salt for 1–2 minutes, until firm and sticky.
3. With wet hands, shape the mixture into long sausages around the skewers, pressing firmly so they stick.
4. Heat a griddle pan or grill over medium-high heat and cook the kofta for 8 minutes, turning often, until well browned outside and no longer pink in the middle.
5. Meanwhile, wash the cucumber, grate half of it and squeeze it dry, and slice the rest. Mix the yoghurt with the grated cucumber, chopped mint and a pinch of salt.
6. Warm the pitta on the griddle for 30 seconds per side and serve with the kofta, sliced cucumber, the sauce and the remaining sumac.