Take an everyday ingredient, such as mince, and instead of making your usual dinner of bolognese or chilli, magic the meat into these fantastic souvlaki wraps.
Ingredients
- 500g lamb mince
- 50g feta, crumbled
- 1 small onion, roughly grated
- 1 garlic clove, crushed
- Large handful fresh flatleaf parsley and fresh mint, finely chopped, plus extra leaves to garnish
- ½ tsp ground cumin
- Vegetable oil, for cooking
- Griddled flatbreads, sliced red onion and lettuce, to serve
For the beetroot and horseradish tzatziki
- ½ tsp cumin seeds, plus extra to garnish
- 2 raw beetroots, peeled and grated
- 100ml natural yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp horseradish cream
- Juice of ½ lemon
Method
- 1. Soak 8 wooden skewers in cold water for 30 minutes. Meanwhile, mix the lamb, feta, onion, garlic, herbs and cumin together in a large bowl and season well. Chill.
- 2. For the tzatziki, place the cumin seeds in a dry frying pan and toast until fragrant. Toss in a bowl with the remaining tzatziki ingredients. Season and set aside to chill.
- 3. Using wet hands, shape the lamb mixture around the soaked skewers. Brush with the oil.
- 4. Cook the skewers on a hot griddle pan for 4-5 minutes, until cooked and lightly charred, turning regularly.
- 5. Serve the skewers with griddled flatbreads, red onion and lettuce. Garnish with extra herbs and spoon some beetroot tzatziki on top.
Nutritional info
Per serving: 543kcals, 24.4g fat (10.4g saturated), 35.8g protein, 48.7g carbs, 7.9g sugar, 1.7g salt
Chef's tip
FREEZE the raw souvlaki on the skewers for up to 3 months. Defrost thoroughly in the fridge, then cook.
Wine Recommendation
Cabernet Sauvignon works so well with lamb – open an easy-drinking Californian example.