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Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap (Jamie Oliver) Recipe

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap (Jamie Oliver) Recipe

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Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap (Jamie Oliver)

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Ingredients:

Serving

1 lb trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping tbsp fresh thyme leaves
1 level tbsp ground chili pepper
1 level tbsp ground cumin
4 level tbsp sumac, if you can find any, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
a good handful shelled pistachio nuts
a few handfuls mixed salad leaves , such as romaine , endive and arugula, washed , spun dry and shredded
a small bunch fresh mint , leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flat-leaf parsley , leaves picked
extra-virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping tbsp plain yogurt

Directions:

Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.
Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.
In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.
Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil.
Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	391.82 Kcal (1640 kJ)
Calories from fat	132.87 Kcal
		% Daily Value*
Total Fat	14.76g	23%
Cholesterol	111.11mg	37%
Sodium	389.19mg	16%
Potassium	525.35mg	11%
Total Carbs	24.3g	8%
Sugars	2.68g	11%
Dietary Fiber	2.13g	9%
Protein	40.7g	81%
Vitamin C	9.6mg	16%
Iron	6.4mg	36%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	184.49 Kcal (772 kJ)
Calories from fat	62.57 Kcal
		% Daily Value*
Total Fat	6.95g	23%
Cholesterol	52.32mg	37%
Sodium	183.25mg	16%
Potassium	247.37mg	11%
Total Carbs	11.44g	8%
Sugars	1.26g	11%
Dietary Fiber	1g	9%
Protein	19.16g	81%
Vitamin C	4.5mg	16%
Iron	3mg	36%
Calcium	21.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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