Turkish lamb kebabs recipe

Name: Turkish lamb kebabs
Yield: Serves 4
Ingredients: 1 x 500g lamb neck fillet, cut lengthways into 3 x 10cm (4in) pieces; 4 large white pittas; 1 tbsp olive oil; 1 x 200g tub houmous; 2 tbsp Greek style yogurt (optional); 1 tbsp chilli sauce, to serve (optional); pickled chilli peppers, to serve (optional); 1 x 220g pack cherry tomatoes, halved; 1 red onion, thinly sliced; 1 cucumber, roughly chopped; bunch flat-leaf parsley, chopped; 2 tsp sumac; 1 lemon, juiced; 1 red pepper, roughly chopped; 1 red onion; 2 garlic cloves; 4 tsp butter; 2 tsp chilli flakes; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp sumac

These gorgeous lamb kebabs are so quick to make and are packed with flavour. Just make a quick marinade, sizzle the meat in a griddle pan and serve with warm pitta breads topped with lashings of houmous, chilli sauce and a vibrant fresh salad.

See method

Serves 4
22 mins to prepare and 8 mins to cook
694 calories / serving

Ingredients

1 x 500g lamb neck fillet, cut lengthways into 3 x 10cm (4in) pieces
4 large white pittas
1 tbsp olive oil
1 x 200g tub houmous
2 tbsp Greek style yogurt (optional)
1 tbsp chilli sauce, to serve (optional)
pickled chilli peppers, to serve (optional)

For the salad

1 x 220g pack cherry tomatoes, halved
1 red onion, thinly sliced
1 cucumber, roughly chopped
bunch flat-leaf parsley, chopped
2 tsp sumac
1 lemon, juiced

For the pepper paste

1 red pepper, roughly chopped
1 red onion
2 garlic cloves
4 tsp butter
2 tsp chilli flakes
2 tsp ground coriander
2 tsp ground cumin
2 tsp sumac

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Each serving contains

Energy: 2900kJ 694.0kcal; 35%
Fat: 36g; high52%
Saturates: 10g; high50%
Salt: 1.8g; medium29%
Sugars: 13g; low15%

of the Reference intake

Carbohydrate 59.1gProtein 38.0gFibre 10.6g

Method

To make the pepper paste, combine the pepper, onion, garlic, butter and the spices and whizz for 2 minutes, or until smooth.
Put the lambin a large bowl and add the pepper paste, rubbing it into the meat until well covered. Set aside for 10 minutes to marinate.
Meanwhile, make the salad. Combine the tomatoes, red onion, cucumberand parsley in a large bowl. Add the sumac and lemon juice; toss to combine. Set aside until needed.
Preheat a griddle pan. Cook the lamb for 4-6 minutes on each side, until cooked through. Remove and leave to rest, covered with kitchen foil.
Wipe the griddle clean with kitchen towel. Brush the pitta with the oil and toast on the griddle for 1-2 minutes, until warmed through.
To assemble, put a piece of lamb on each pitta and top with the salad, a little houmous, yogurt and chilli sauce (if using). Serve with a pickled chilli pepper on the side, if you like.

Tip: The pepper paste can also be mixed with mince to make delicious Turkish-inspired meatballs

See more 30-minute fakeaways

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Turkish lamb kebabs recipe

Ingredients

Each serving contains

Method

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