Lamb Kofta in Pitta Pockets

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Ingredients

500g lamb mince
1 onion, grated
2 cloves garlic, crushed
Zest of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac (a Middle Eastern spice available in Asian markets)
2 tbsp mint, finely chopped
12 metal or bamboo skewers
For the Tzatziki (Greek yoghurt and mint sauce):
500g tub Glenisk Greek Yoghurt
2 tbsp mint, finely chopped
1 cucumber, peeled and seeded
Juice of 1 lemon
2 cloves garlic, crushed
Pinch salt
To serve:
12 small pitta pockets
1 iceburg lettuce, finely sliced
250g cherry tomatoes, halved
1 red onion, finely sliced

Instructions

Preheat the oven to 230°C/450°F/gas mark 8.
Mix the kofta mixture well together. Mold onto skewers in sausage shapes. Cook on the Place on a grill in the oven for 20 minutes.
To make the tzatziki, grate the peeled and seeded cucumber. Place the grated cucumber in a clean teatowel and wring out the moisture. Mix the cucumber with the Glenisk Greek Yoghurt, lemon juice, mint, salt and garlic.
If preferred, heat up the pita pockets and slice open on one side. Place the skewer inside the pocket and pull the kofta off the skewer.
Delicious stuffed into a pita pocket with tomatoes, crispy lettuce and the tzatziki.

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