Jamie Oliver

Grilled lamb kofta kebabs with pistachios & spicy salad wrap

Served with soft, floury flatbreads

Grilled lamb kofta kebabs with pistachios & spicy salad wrap

Serves 6
Cooks In30 minutes plus BBQ heating time
DifficultySuper easy
Nutrition per serving
  • Calories
    317
    16%
  • Fat
    20.3g
    29%
  • Saturates
    6.7g
    34%
  • Protein
    20.9g
    42%
  • Carbs
    11.6g
    4%
  • Sugars
    2.7g
    3%

Of an adult's reference intake

recipe adapted from

Jamie at Home

By Jamie Oliver
Tap For Method

Ingredients

  • 500 g trimmed shoulder or neck fillet of quality lamb , chopped into 2.5cm chunks
  • 2 heaped tablespoons fresh thyme leaves
  • 1 level tablespoon ground chilli
  • 1 level tablespoon ground cumin
  • 4 level tablespoons sumac , or finely grated zest of 1 lemon
  • 1 good handful of shelled pistachio nuts
  • a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket , washed, spun dry and shredded
  • ½ a bunch of fresh mint , (15g), leaves picked
  • 1 red onion , peeled and very finely sliced
  • 1 lemon
  • 1 bunch fresh flat-leaf parsley , (30g), leaves picked
  • extra virgin olive oil
  • 4 large flatbreads or tortilla wraps
  • 4 tablespoons fat-free natural yoghurt
Tap For Method
recipe adapted from

Jamie at Home

By Jamie Oliver
Tap For Ingredients

Method

  1. This dish is best cooked on a barbecue over hot coals, but if that’s not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.
  2. Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little sea salt and black pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
  3. Divide the meat into six equal pieces and get yourself six 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.
  4. In one bowl, mix the salad leaves and mint. In another, 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.
  5. 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.
  6. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.
  7. When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper.
  8. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt 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.

Tip

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Nutrition per serving
  • Calories
    317
    16%
  • Fat
    20.3g
    29%
  • Saturates
    6.7g
    34%
  • Protein
    20.9g
    42%
  • Carbs
    11.6g
    4%
  • Sugars
    2.7g
    3%

Of an adult's reference intake