Lamb and pistachio kebabs

• porsi: Serves 4

Bahan-bahan

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 Iamb 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 or flatbreads, warmed

Lettuce, shredded

Tomato, sliced

Red onion, sliced

Lemon wedges, for squeezing

Petunjuk

1 In a small 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 and some lemon wedges for squeezing over.