Spiced lamb koftas with tzatziki

Method

1. Soak 12 wooden skewers in hot water for 10 minutes.

2. Preheat the barbecue or grill to high.

3. Mix together the mince, onion, 2 tablespoons mint, the oregano, coriander and a seasoning of salt and pepper.

4. Divide the mixture into 12 portions and squeeze around the pre-soaked skewers.

5. Barbecue or grill the lamb koftas for 8-10 minutes, turning occasionally until well browned and cooked through.

6. To make the tzatziki; grate the cucumber and squeeze out the excess liquid with your hands.

7. Mix the grated cucumber with the yoghurt, garlic and remaining mint.

8. Season with salt and squeeze in the juice from 1-2 of the lemon wedges.

9. Warm the pitta breads on the barbecue or under the grill, turning once.

10. Serve the lamb kebabs in the warm pittas with the salad and mint leaves, and tzatziki. Accompany with the remaining lemon wedges.

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Ingredients

For the spiced lamb koftas

500g lean minced lamb
1 small onion, finely chopped
3 tbsp chopped Mint
1 tbsp chopped oregano
1 tsp ground coriander

For the tzatziki

1/2 small Cucumber
150g plain yogurt
1 garlic clove, finely chopped
1 lemon, cut into 6 wedges

To serve

4 pitta breads
salad leaves, such as baby spinach or rocket
small mint leaves

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