With the cooling yoghurt dressing, this is perfect for our hot summer days!
For the kebabs:- 500g lamb mince, 2 teaspoons ginger and garlic paste, 1/2 teaspoon each cumin powder, cinnamon powder and salt., 1/2 chopped onion, chopped coriander, chopped chillies. For the youghurt:- 500ml thick greek youghurt (plain), 1/2 a hothouse cucumber, 1/2 chopped onion, 1/2 teaspoon crushed garlic, chopped coriander or chives. You will also need pita bread, melted butter, sliced tomatoes and shredded lettuce.
Place all the kebab ingredients in a bowl and mix together well. Roll into kebabs and place on a tray. Place the tray in the fridge and start with the yoghurt dressing. First cut the cucumber in half lengthwise, and then with a teaspoon, scrape out the seeds. Then grate the cucumber and place in a colander. Sprinkle over a teaspoon of salt and leave to drain. Place the yoghurt in a bowl and add the onion, garlic, and coriander. Place in the fridge. When you are ready to assemble the pita only then add the grated cucumber to the yoghurt. Sqeeze the water out of the cucumber before adding it to the yoghurt. Add salt if needed. Fry the kebabs in a little oil until brown and cooked through. Cut the pita in half, brush both sides with melted butter and fry in a dry pan until brown. Then place 2 or 3 kebabs in the pita, cover with the yoghurt dressing and top off with sliced tomatoes and lettuce. Enjoy!