These kebabs are an excellent dish to serve to the whole family or a gang of hungry teenagers. As everything gets cooked under the grill, there's the added bonus of very little washing up to do afterwards.

Ingredients

  • 500g (1lb 2oz) lean minced lamb
  • 1 small onion, finely chopped
  • 2 tsp chopped fresh oregano
  • 1 tsp ground cumin
  • 1 tsp hot paprika
  • ½ tsp ground coriander
  • 4 flatbreads or chapattis
  • Lightly dressed mixed leaf salad, to serve
  • Lemon wedges, to garnish

For the Roasted Red Pepper Hummus:

  • 400g (14oz) can chickpeas, drained and rinsed
  • 1 roasted red pepper (from a jar or a can)
  • 1 mild red chilli, seeded and chopped
  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • Good pinch of ground cumin
  • 100ml (3½fl oz) tahini (sesame seed paste)
  • 2 tblsp extra virgin olive oil
  • Sea salt and freshly ground black pepper

For the Flatbreads:

  • 4 tblsp thick Greek yoghurt
  • 1 egg, lightly beaten
  • 225g (8oz) self-raising flour, plus extra for dusting
  • ½ tsp salt
  • 1 green chilli, seeded and finely chopped
  • 2 tblsp chopped fresh coriander, plus extra to garnish
  • Sunflower oil
  • 25g (1oz) butter

Method

These kebabs are an excellent dish to serve to the whole family or a gang of hungry teenagers. As everything gets cooked under the grill, there's the added bonus of very little washing up to do afterwards.

  1. Preheat the grill to medium. Soak 20cm (8in) bamboo skewers in water. Mix together the lamb with the onion, oregano, cumin, paprika and coriander. Season to taste and mix well to combine.
  2. Divide into 24 portions and then shape each piece into a cylinder that is 6cm (2½in) long. Thread 3 cylinders onto the bamboo skewers, reshaping as necessary.
  3. Arrange the lamb kebabs on a grill rack and cook for 10 minutes, turning occasionally, until well browned, cooked through and firm to the touch. Arrange on a wooden platter.
  4. To make the hummus, place the chickpeas, red pepper, chilli, garlic, lemon juice, cumin and tahini in a food processor with 4 tablespoons of water. Whizz to a creamy purée and season to taste. Turn out into a wide-rimmed bowl and smooth with the back of a spoon. Drizzle with the extra virgin olive oil and some freshly ground black pepper.
  5. To serve, warm the flatbreads or chapattis under the grill, turning once. Add the flatbreads to the wooden platter and put on the centre of the table with the bowl of roasted red pepper hummus, the mixed leaf salad and lemon wedges to garnish.
  6. To make the flatbreads, mix the yoghurt with enough warm water to make 120ml (4fl oz) of liquid, then stir in the beaten egg. Sift the flour and salt into a bowl. Make a well in the centre and add the yoghurt mixture along with the chilli and coriander. Quickly mix to a soft but not sticky dough, adding a little extra warm water if necessary.
  7. Turn the dough out onto a lightly floured work surface and knead gently for about 30 seconds, until smooth. Divide into 4 portions, then using a rolling pin, roll out each piece to an oval shape that is no more than 3mm (1/8in) thick.
  8. Heat a large non-stick flat griddle or frying pan over a medium heat. Add a thin film of oil to the heated pan and cook one of the pieces of dough for 4-5 minutes on each side, until cooked through and lightly golden.
  9. Remove from the pan, pat dry with kitchen paper, then wrap in a clean tea towel until ready to use. Repeat until you have 4 flatbreads. Spread the warm flatbreads with the butter, garnish with fresh coriander and serve at once.