Lamb kebabs with pickled carrot and mint yogurt

SERVES 4

Full of flavour and quick to make, these lamb skewers have great bold flavours. Paired with pickled carrots and a minted yogurt, this recipe is fresh yet satisfying.

WHAT YOU’LL NEED:

600g diced lamb leg

2-3 rosemary sprigs, leaves finely chopped

2 garlic cloves, finely chopped

3 tbsp olive oil

1 courgette, thinly sliced lengthways 1 carrot, coarsely grated

½ red onion, finely sliced

2 tbsp white wine vinegar

1 tsp sugar

200g Greek yogurt

2 tbsp fresh mint, finely chopped (optional)

4 tortilla wraps

100g baby spinach leaves

METHOD:

Place the lamb, chopped rosemary, half the chopped garlic and 2 tbsp of the olive oil in a bowl, season well with salt and pepper and mix well with your hands. Push the lamb on to skewers, cover and set aside. Heat a griddle pan on a high heat with 1 tbsp olive oil and, when very hot, cook the courgettes for 1-2 mins on each side until there are clear black griddle lines. Remove from the pan.

Place the carrot and onion in a bowl, add vinegar, sugar and salt and pepper, and toss together. Place the yogurt, mint (if using) and remaining garlic in another bowl, stir and season to taste.

Reheat the pan on a high heat, add the lamb skewers and cook for 8 mins, turning halfway through. Heat another frying pan on a high heat and warm each tortilla on each side until they start to brown. Fill each wrap with the lamb pieces, courgette, carrot, yogurt and spinach leaves and roll up and serve. Tip: Marinating the lamb for 2-3 hrs before cooking will intensify the flavours. You can even marinate it in the fridge overnight.

For more recipe ideas visit: realfood.tesco.com