Turkish lamb & mint kebabs with salad & yoghurt dressing

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings people

Appliance/Function:

Finely dice 2 tomato and 1 cucumber. Peel and very thinly slice 1 red onion. Finely chop 1 bunch parsley, discarding the stems. Roughly chop 1 cup baby spinach.

In a small bowl combine ½ cup Greek yoghurt, ½ tsp cumin, ½ tsp dried coriander and 1 tsp honey. Season with salt and pepper.

Peel and mince 2 cloves garlic. Peel and thinly slice 1 brown onion. Roughly chop 1 bunch mint. Heat 1 tbsp olive oil in a medium frypan over high heat. Add the garlic and onion and cook for 2-3 minutes. Then add 500 g lamb mince and cook, breaking up lumps with a spoon for 3-4 minutes, until the lamb is lightly browned. Drain any fat (not down the sink). Then add ¼ cup tomato paste, 2 tbsp Moroccan seasoning and 2 tbsp of water and stir to combine. Add half the chopped mint. Season with salt and pepper.

Meanwhile, put 6 tortillas on a plate, slightly overlapping, and microwave for 30 seconds or until warmed through. Or, if you prefer, heat them in a frypan for 1 minute on each side.

Lay the tortillas out and spread with the yoghurt dressing. Top with the lamb mixture, tomatoes, cucumbers, red onion, parsley, spinach and remaining mint leaves. Roll them up and slice them in half.