Greek

Kebab

Name: Kebab
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 180 g minced lamb; 0.5 onion; 2 cloves garlic; 1 tbsp flat-leaf parsley; 1 tsp fresh mint; 0.5 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp salt; black pepper; 1 pita bread; 60 g Greek yogurt; 1 tsp lemon juice; 2 tsp olive oil; 40 g cucumber; 1 tomato; 20 g red onion; 1 lemon wedge

Greek-style minced lamb kebabs, grilled on skewers with oregano, mint and cumin, wrapped in warm pita with tzatziki, tomato and raw onion.

Lunch & dinner 25g+ protein

32 min20 prep · 12 cookEasy715 kcalper serving

Method

Grate 0.5 onion coarsely and squeeze it hard in your hand or in a cloth to get rid of the watery juice, which would otherwise loosen the mince. Put the drained pulp in a bowl with 180 g minced lamb, 1 clove of garlic grated to a paste, 1 tbsp chopped parsley, 1 tsp chopped mint, 0.5 tsp dried oregano rubbed between your palms, 0.5 tsp ground cumin, 0.5 tsp salt and a good grind of black pepper.
Knead and slap the mixture against the side of the bowl for 3-4 minutes until it turns sticky and slightly pale — this is what holds the kebabs on the skewer without egg or breadcrumbs. Cover and chill for 30 minutes. Meanwhile put two flat wooden skewers to soak in cold water.
Make the tzatziki: grate 40 g cucumber, salt it lightly, leave 5 minutes then squeeze dry. Stir it into 60 g Greek yogurt with the second clove of garlic grated fine, 1 tsp olive oil and 1 tsp lemon juice. Taste for salt and refrigerate until serving.