Ingredients
13 total- 500g lamb mince
- 2 red onions, 1 finely chopped, 1 finely sliced
- 4 garlic cloves, crushed
- 25g bag parsley, leaves picked, ⅓ finely chopped
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp fine salt
- 2 tsp sumac
- 8 tbsp plain yoghurt
- 1 lemon, juice only
- 4 tomatoes, sliced
- ½ cucumber, sliced
- 4 wraps or flatbreads
Method
6 stepsStep 1
Heat the grill to medium. Line the base of a small lipped baking tray with non-stick baking paper.
Step 2
Tip the mince, chopped onion, 3 crushed garlic cloves, chopped parsley, ground cumin, coriander and salt into a bowl with plenty of seasoning. Mix together until well combined then press into the tray. Gently make 8 even indents, using the end of a spatula or fish slice, to create rectangles to form the ‘kebabs’. Grill for 8-12 mins until cooked through and charred to your liking.
Step 3
Meanwhile, mix the sliced onion, sumac, a squeeze of lemon and remaining parsley leaves in a bowl.
Step 4
In a separate bowl, mix the yoghurt, lemon juice and remaining garlic clove then taste and add a splash of water if it needs thinning.
Step 5
Once cooked, remove the lamb from the grill and divide into the 8 ‘kebabs’. Put the wraps under for 1 min to warm through then set on a board or plate to assemble.
Step 6
Pile on 2 ‘kebabs’, parsley salad, tomatoes and cucumber then drizzle with the yoghurt sauce. Wrap to serve.