Middle Eastern spiced lamb kebabs

Ingredients

LAMB BURGERS

900g of lean lamb mince

2 garlic cloves, crushed

1 red onion, grated

1/4 tsp ground turmeric

1/2 tsp ground cumin

1 tsp fennel seeds, crushed

1 piece of fresh ginger, 3cm long, peeled and grated

1 red chilli, de-seeded and finely chopped

2 tsp fresh mint leaves, chopped

2 tsp coriander, chopped

2 egg yolks

1 pinch of salt

1 pinch of pepper

1 dash of vegetable oil

YOGHURT SAUCE

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 breads

Method

1. Combine the mince, garlic and onion in a large bowl

2. Add the turmeric, fennel seeds, cumin, ginger, chilli and seasoning 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/gas mark 6

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. 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