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Nut Free, Dairy Free
400g lamb mince
1 tsp ground cumin
2 tsp coriander
1 tsp chili flakes
2 tbsp chopped mint leaves
Salt and pepper to taste
Salad of your choice (lettuce, tomatoes)
2 tsp Harissa Paste Spice Mix
3 tsp Crushed Sumac Berries
2 crushed garlic cloves
20ml olive oil
Before you start, soak the skewers in a bowl of water so they don’t burn when you grill the lamb.
Mix the lamb, cumin, coriander, chili flakes, salt, pepper and mint leaves in a bowl.
With wet hands, divide the mixture into four equal portions. Form into long, oval shapes and skewer them with the damp skewers.
Place lamb kebabs on BBQ and turn regularly until cooked (around 14 – 26 minutes).
In a dish, mix together Harissa Paste Spice Mix, garlic and olive oil to a bowl.
In a bowl, mix the salad together with the Crushed Sumac Berries.
Place the lamb kebabs and salad onto a wrap and squeeze a generous helping of tzatziki over it.
Serve with halloumi fries and hummus.