Using rich Middle Eastern flavours from cumin, mint, coriander and ginger, this deliciously spiced lamb kebabs served in pitta bread with a refreshing cucumber and herb yoghurt, are a delicious alternative for traditional beef burgers. An easy dish to cook at home, get-togethers and also as a midnight snack.
Ingredients
2 garlic cloves, crushed
1 red onion, grated
900 g of lean lamb mince
1/4 tsp ground turmeric
1/2 tsp ground cumin
1 tsp fennel seeds, crushed
1 piece of fresh ginger chopped
1 red chilli, finely chopped
2 tsp fresh mint leaves, chopped
2 tsp coriander, chopped
2 egg yolks
1 pinch of salt
1 pinch of pepper
splash of vegetable oil
300g of low-fat natural yoghurt
1/2 cucumber, grated
1 large ripe tomato, chopped
1 tbsp of fresh coriander, chopped
1 tbsp of fresh mint, chopped
8 wholemeal pitta bread
Method
1. Blend the mince, garlic and onion in a large bowl
2. Add the turmeric, fennel seeds, cumin, ginger, chilli and spice to the bowl and mix well
3. Add the herbs and egg yolks and keep mixing until thoroughly incorporated
4. Divide the mixture into 8 evenly-sized portions and shape each portion into a patty
5. Cover a tray in cling film, lightly grease with oil and arrange the patties on top. Leave to rest in the fridge for at least an hour
6. Preheat the oven to 200˚C.
7. Transfer the patties onto a tray lined with foil and place under a hot grill for 2 minutes or until browned on each side. Then, place into the oven for 10 minutes
8. Meanwhile, squeeze the water out of the grated cucumber and add to a bowl along with the yoghurt, tomato, coriander and mint. Stir to combine and set aside
9. Cut and open each pitta bread at the top to make a pocket. Remove the burgers from the oven and serve inside the pitta with the yoghurt sauce.
Could serve with your favourite dipping sauces.
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