Ingredients

• 800g quality lamb mince
• 1/2 cup shelled pistachios, roughly chopped
• 2 tablespoons fresh thyme leaves, chopped
• 1 teaspoon ground chilli
• 1/2 teaspoon ground cumin
• Sea salt and freshly ground black pepper
• 1 large egg
• Zest of 1 lemon or 3 teaspoons sumac
• Juice of 1 lemon
• 1 red onion, very finely sliced
• Mixed salad leaves, washed and spun dry
• Small bunch fresh flat-leaf parsley, leaves picked
• Large flatbreads or tortilla wraps
• Plain natural yoghurt

Directions

1. Preheat your barbecue, or have a griddle pan prepared and preheated.

2. Place the lamb mince in a bowl with the chopped pistachios, thyme leaves, chilli, cumin, salt, pepper and egg. Mix well with a wooden spoon until thoroughly combined.

3. With damp hands, take handfuls of the lamb mixture and shape and squeeze the meat around metal or wooden skewers (see note above)

4. Combine the sliced onion and the lemon juice with a pinch of salt and pepper. Scrunch it together with your hands, then mix in the parsley leaves.

5. Grill the kebabs until nicely golden on all sides and cooked through.

6. Warm the flatbreads for 30 seconds, and divide between plates. Top each with some salad leaves and onion. When the kebabs are cooked, slip them off their skewers and onto the flatbreads. Drizzle with some of the yoghurt before serving.

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