Makes: 4
Per serving: 431 Kcal, fat 15.3g, saturated fat 5.1g, salt 1.2g, carbohydrate 55g, sugar 5.7g, fibre 3.8g
For the kebab:
225g/8oz minced lamb or chopped chicken thighs (chop in a food processor)
50g/13/4oz fresh breadcrumbs (make in a food processor or blender or grate by hand)
1 clove garlic, crushed
1 small onion, finely chopped
1tbsp chopped fresh coriander
1 egg beaten
Salt and pepper
For the salsa:
1 small avocado
Juice of half a lime
1/2tsp chilli powder
3 tomatoes, coarsely chopped - don't need to skin them or chop them finely
1/2tbsp chopped fresh coriander
4 pittas
1. Combine all the ingredients for the kebabs and divide mixture into 4 and shape it into sausage shapes around the 4 skewers. If the kebabs are not required immediately chill the skewers of meat until required.
2. Grill or barbecue for about 15-20 minutes, turning until brown and cooked through.
3. Meanwhile combine all the ingredients for the salsa, season well.
4. Heat the pitta and split length-ways. Fill with salsa and the grilled kebabs.
5. Then revert to recipe where it says grill or barbecue.
Top tip: If you are using wooden skewers soak them in water for at least an hour before hand and this will stop them burning when you grill or barbecue them.