Combine 225g lean lamb mince, 1/2 crushed garlic clove and 1/4 grated onion in a large bowl
Add 1/16 tsp turmeric, 1/4 tsp crushed fennel seeds, 1/8 tsp ground cumin, 1 cm peeled and grated ginger, 1/4 red chilli (de-seeded and finely chopped) and salt and pepper to the bowl and mix well
Add 1tsp chopped mint leaves, 1 tsp chopped coriander leaves and 1/2 egg yolk and keep mixing until thoroughly incorporated
Divide the mixture into 2 evenly-sized portions and shape each portion into a patty
Cover a tray in cling film, lightly grease with oil and arrange the patties on top. Leave to rest in the fridge for at least an hour
Preheat the oven to 200˚C/gas mark 6
Transfer the patties onto a tray lined with foil and place under a hot grill for 2 minutes or until browned on each side. Then, place into the oven for 10 minutes
Meanwhile, squeeze the water out of 1/4 grated cucumber and add to a bowl along with 150g low fat natural yoghurt, 1/2 large ripe chopped tomato, 1/2 tbsp chopped coriander and mint each. Stir to combine and set aside
Open 2 wholemeal pitta breads at the top to make a pocket. Remove the burgers from the oven and serve inside the pitta with the yoghurt sauce
from simple food, looking good
Middle Eastern spiced lamb kebabs Recipe
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