Lamb Seekh Kebab Wraps with Mint Chutney

Ingredients

• 500 g minced lamb
• 4 flatbreads
• 30 g fresh mint leaves
• 150 ml natural yoghurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 3 garlic cloves
• 1 red onion
• 100 g iceberg lettuce
• 1 green chilli

Method

1. 1

   Crush the garlic and finely grate half the red onion. Combine with minced lamb, garam masala, ground cumin, and a generous pinch of salt. Mix thoroughly and shape into 8 sausage-shaped kebabs.

2. 2

   Cook kebabs in a griddle pan or under a hot grill for 10–12 minutes, turning halfway, until charred and cooked through.

3. 3

   Blend mint leaves, green chilli, 2 tbsp yoghurt and a pinch of salt in a small blender to make the chutney. Stir in remaining yoghurt.

4. 4

   Thinly slice the remaining red onion and shred the lettuce.

5. 5

   Warm the flatbreads briefly in a dry frying pan or under the grill.

6. 6

   Spread mint chutney generously over each flatbread, add sliced onion, shredded lettuce and two kebabs per wrap, then roll tightly and serve immediately.