Spicy Lamb Kebabs with Pita Pockets

Spicy Lamb kebabs is one of my children's favourite meals.  It's easy to prepare and perfect for a mid week "fast food" option.  You can make these up and freeze them before or after cooking them, and defrost as you need them.  They can be eaten hot or cold, served with warm pita bread, salad, and a yogurt dip.  I also serve them with potato wedges.

Great for summer as you can barbecue them if you choose or cook them in a griddle pan.

You will need -:
500g Lamb Mince (you can use other minced meat if you wish)
1 Tsp Cumin powder
1 Tsp Coriander powder
1/4 Tsp Turmeric
1-2 Cloves fresh garlic, crushed
2 Tsp Crushed Green chilli & coriander mix (this is optional as it gives quite a kick)
1 Tbls Fresh chopped coriander
1/2 Tsp salt and peppar to taste
2 Tbls Oil
1 Egg
Handful of breadcrumbs

Method -:
1. In a large bowl, mix the minced meat, all the spices, egg, coriander (& green chilli if using) and breadcrumbs, until it is all mixed well together
2. Divide the mince into 12-14 balls (the number will depend on how big the kebabs will be)
3. Taking a wooden spoon and using the handle, mould the ball around the handle into an oblong and gently slide it off the handle.  You should end up with an 8-10cm long sausage shaped kebab with a hole in the middle.

4.  At this point you can either BBQ, griddle or freeze them for later use.

If you are using a griddle pan, lightly coat with oil and fry them on a medium heat, until they are cooked through and brown on both sides.

To assemble -:

Heat the oven to 200c, wrap 2-3 pitas in foil  making sure there are no gaps, heat in the oven for 5-7 min, remove from the oven and cut the tops off to form a pocket, and then add your salad, kebabs, chilli sauce and raita.

8-10  Pita Pockets with a slit on the top
Mixed salad leaves
Raita (Yogurt, cucumber & coriander dip)
Thai sweet chilli

 

 

Enjoy!

 

Till next time

 

Ashia.