Lamb Kofta Kebabs with Tabbouleh and Greek Yogurt – 13sp

Ingredients

Serves 4 = 13sp per serving (Flex)

For the koftas

400g lean lamb mince (16% fat)

2 tsp ground cumin and ground coriander

¼ tsp chilli powder and ground cinnamon

2 garlic cloves, peeled and roughly chopped

Zest of one lemon

Large handful of fresh coriander, roughly chopped

6 metal skewers (or 6 wooden skewers, soaked in water)

For the tabbouleh

75g bulgur wheat, simmered in water for 15 minutes, drained and left to stand for 10 minutes in the pan

4 spring onions, sliced (or ½ red onion, finely diced)

3 large tomatoes, roughly diced

½ cucumber, finely diced

½ bunch of fresh parsley and mint, finely chopped

Zest and juice of 1 lemon

Pomegranate seeds (optional)

Mint Yogurt

½ cucumber, grated and water squeezed out

2/3 bunch of mint, finely chopped

Juice of half lemon

200ml fat free natural yogurt

Serve with

4 x pitta breads

Method

Pop the bulgur wheat into a pan of boiling water and simmer for 15 minutes. Once cooked, drain and leave to stand for 10 minutes.

Pre heat the grill on a high heat.

Whilst the bulgur wheat is cooking you can get on with making the koftas. Pop all the ingredients together, season well and, in either a bowl or food processor, combine well together. Split into 12 evenly sized balls and roll with your hands into sausage shapes. Thread two koftas onto each skewers. Spray a baking tray with 1kal and pop the kofta skewers on top.

Pop under the grill for around 12-15 minutes, turning regularly until nicely browned and cooked through. Slide off the skewers.

Whilst the koftas are cooking, pop all the ingredients for the tabbouleh in a large bowl and mix well.

Mix together all the ingredients for the yoghurt.

Toast the pittas and once nicely warmed through, split in half and split open. Spread a little of the mint yogurt inside the pitta, add some salad leaves and a kofta (top with a little chilli if you fancy). Serve on with the tabbouleh, mint yogurt and some extra salad leaves.

Enjoy!