Lamb Roll Kebabs

• portioner: 4 servings

Ingredienser

1 onion, roughly chopped

4 cloves garlic

A handful of parsley leaves

500g lamb mince - I use

20% fat

3 tbsp tomato puree

2 tsp pomegranate molasses

3 tsp sumac

3 tsp Turkish pepper flakes

2 tsp dry mint

4 plain tortilla wraps

2 tbsp olive oil

Salt and pepper

Vejledning

12:20 To serve

75•

Garlicky yogurt Lemon wedges

1. Chuck the onion, garlic and parsley into a mini chopper and blitz until really fine. Transfer to a mixing bowl and add the lamb, tomato puree, pomegranate molasses, sumac, Turkish pepper flakes, mint, a big pinch of salt and loads of pepper. Mix well.

2. Spread a quarter of the lamb mixture all over the top of one of the tortilla wraps. Roll it up tightly like a cigar and slice into

six, one-inch pieces. Lay them flat and thread a wooden skewer through them so they are tightly packed together. Repeat with the rest.

3. Preheat the grill to high and brush both sides of the kebabs with oil. Place on to a grill rack and grill for 6 minutes a side or until golden and sizzling and cooked through. I place them to them 2-3 inches away from the heat element, so they don't burn.

4. Serve immediately with garlic yogurt and lemon

4. Serve immediately with garlic yogurt and lemon wedges (and spoon over the juices from the tray if you like).