Make this healthy lamb kebab in your student housing
It would be criminal to consider going on a night out and not finishing it off with some sort of grub. Typically students will resort to slobbing out in a kebab shop in the early hours of the morning, but would they ever consider eating one sober? Well there is no reason why not – providing it’s made properly! This is our version of the kebab (or to be more authentic, a kofta) which is slightly spiced and served in a much less greasy manner with some pitta bread, fresh tomato and a dollop of tzatziki. Although it’s made from fresh it still works out cheaper and this way it can be enjoyed at any time of the day.
Lamb mince (500g)
Small red onion
2 cloves of garlic
1tsp ground cumin
1tsp ground coriander
1 tsp ground cinnamon
1 small egg, beaten
Natural Greek yoghurt (200g)
Half a cucumber
Handful of fresh mint
Shot of oil
Few pitta breads
2 beef tomatoes
How to cook:
Dice the red onion and garlic as small as possible.
Throw into a bowl with all the dried spices, lamb mince, beaten egg and a good pinch of salt and pepper.
Pound together with your hands to mix.
Roll it into about 8 kofta (sausage) shapes and insert wooden skewers (optional).
Heat a little oil in a frying pan and add the koftas to cook.
Turn them occasionally to colour on all sides.
Slice the cucumber lengthwise, then scrape out and throw away the seedy flesh.
Chop what’s left of the cucumber and the mint finely.
Stir the cucumber and mint into the yoghurt with the zest of the lemon and plenty of salt & pepper.
Toast the pitta breads until crisp before slicing into strips.
Serve the cooked koftas on a bed of sliced tomatoes with a dollop of tzatziki and the toasted pitta.