Minced Lamb BBQ Skewers With Pitta Pockets
Even though these skewers work best on the barbecue, you can place them side-by-side on a baking sheet and cooked in a 180C/350F/Gas 4 oven for 20-25 minutes until well browned on all sides.
For the skewers:
500g (1lb 2oz) lean minced lamb
1 shallot, peeled and finely chopped
4tbsp Newman's Own Sticky Original BBQ Sauce
For the pitta pockets:
4 pitta bread
2 tomatoes, chopped or sliced
100g (4oz) feta, crumbled or cut into small cubes
50g (2oz) piece of cucumber, sliced or chopped
4-6 lettuce leaves, depending on size, shredded
Few sprigs of leaf coriander
Put the minced lamb, chopped shallot and 2 tablespoons of the BBQ Sauce in a bowl and stir until well mixed. Shape the mixture into small balls and thread on to 8 medium or 12 small skewers.
Place in a shallow dish, spoon the rest of the BBQ Sauce over the meat and cover with cling film. Chill in the fridge for several hours or overnight until ready to cook.
Lift the skewers from the dish and grill or barbecue for 10-15 minutes or until cooked through, turning them over once or twice and basting or brushing with any BBQ Sauce left in the dish.
Toast the pitta bread lightly on each side or warm on the barbecue. Cut a slit down one side of each pitta and carefully open out to make a pocket.
In a bowl, mix together the chopped tomatoes, feta, cucumber, lettuce and coriander leaves and divide between the pockets. Serve with the lamb skewers and accompany with a bowl of natural yoghurt dusted with paprika and finely chopped coriander.
Tip: When shaping the meat around the skewers, press it firmly together so it doesn't break up and fall off during cooking. If using wooden skewers, soak them in cold water for 30 minutes before using or cover the exposed ends with small pieces of foil to prevent them from scorching.
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