Beef and olive koftas with red cabbage and flatbreads

Method

1. Put the mince, olives, walnuts and dried fruit in a bowl, season with salt and pepper, then mix well. Divide into 8 equal portions, then shape each portion around a skewer.
2. Toss the cabbage in a mixing bowl with the juice of 1 lemon, most of the parsley, 1 tbsp oil and a little salt and pepper.
3. Heat the grill to medium-high. Brush the koftas with the remaining oil and grill for 3-4 minutes on each side until cooked through.
4. Arrange the koftas on warm flatbreads with the red cabbage, pickled chillies and cucumber. Cut the remaining lemon into wedges, squeeze over the top and serve scattered with the remaining parsley.