for 4 person

Meat mixture

600 g	minced meat (beef or lamb)
1	onion, finely chopped
2	garlic cloves, squeezed
1	organic lemon, use grated zest
3 tbsp	ground almonds
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped
1 ½ tsp	salt
3 tsp	ground cumin
1 tsp	cayenne pepper
8	wooden skewers
2 tbsp	olive oil

Charcoal/gas/electric grill

2	onions, cut into wedges
1 tbsp	olive oil
2 pinch	salt
1	aluminium grill tray
4	flatbreads, halved if necessary

Dressing

180 g	plain yoghurt
2 tbsp	lemon juice
½ bunch	flat-leaf parsley, finely chopped
1	garlic clove, squeezed
¼ tsp	salt
a little	pepper

To serve

50 g	leaf salad
2	vine-ripened tomatoes, cut into wedges
2 tbsp	olive oil
2 tbsp	lemon juice

How it's done

Meat mixture

In a bowl, mix the meat with all the other ingredients up to and including the cayenne pepper, knead well by hand until the ingredients have combined to form a compact mass. Divide the meat mixture into 8 portions, press onto the wooden skewers, brush with oil.

Charcoal/gas/electric grill

Mix the onions and oil in a grill tray, season with salt. With the lid down, grill the onions along with the kebab skewers over/on a high heat (approx. 250°C) for approx. 10 mins. on all sides. Grill the flatbreads in batches for approx. 2 mins. on each side.

Dressing

Combine the yoghurt with all the other ingredients up to and including the pepper.

To serve

Plate up the lettuce, tomatoes and grilled onion wedges. Mix the oil and lemon juice, drizzle over the lettuce. Top with the kebab skewers, serve with the flatbread and dressing.

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