Lamb and pistachio kebabs

Lamb pistachio kebabs Easy Food
Serves 4
For the lemon garlic yoghurt sauce:
200g plain yoghurt
1 tbsp lemon juice
1 garlic clove, crushed
2 tbsp fresh dill, chopped
Salt and black pepper

For the kebabs:
500g lamb mince
1 small onion, grated
1 garlic clove, crushed
4 tbsp pistachios, finely chopped or blitzed in a food processor
1½ tsp salt
1 tsp black pepper
2 tsp cumin
1 tsp dried chilli flakes
1 tbsp olive oil

To serve:
Pitta breads, warmed
Lettuce, shredded
Tomato, sliced
Red onion, sliced
Lemon wedges, for squeezing

  1. In a bowl, combine all of the ingredients for the yoghurt sauce. Place in the refrigerator until ready to use.
  2. In a bowl, place all of the kebab ingredients except for the oil. Use your hands to mix until just combined, being careful not to over-mix.
  3. Divide the mixture into eight portions and mould each around a skewer, leaving 4-5cm at the end to make them easy to handle.
  4. Heat the oil in a large pan over a medium high heat. Add the skewers and cook for 8-10 minutes, turning to brown all sides.
  5. Serve the kebabs with pittas or flatbreads, with lettuce, tomatoes, red onion and yoghurt sauce on the side. Wedges of lemon are also a great accompaniment.

Note: Flatbreads can be used as an alternative to pitta breads, if you wish.

Per serving: 336kcals, 16.4g fat (5.1g saturated), 8.2g carbs, 3.9g sugars, 38.6g protein, 1.5g fibre, 1.017g sodium

You can easily substitute minced beef for the lamb, if you prefer. If making this for children, omit the chilli flakes. This is also delicious with good-quality coleslaw in place of the yoghurt sauce.