Serves 4 = 13sp per serving (Flex)
For the koftas
400g lean lamb mince (16% fat)
2 tsp ground cumin and ground coriander
¼ tsp chilli powder and ground cinnamon
2 garlic cloves, peeled and roughly chopped
Zest of one lemon
Large handful of fresh coriander, roughly chopped
6 metal skewers (or 6 wooden skewers, soaked in water)
For the tabbouleh
75g bulgur wheat, simmered in water for 15 minutes, drained and left to stand for 10 minutes in the pan
4 spring onions, sliced (or ½ red onion, finely diced)
3 large tomatoes, roughly diced
½ cucumber, finely diced
½ bunch of fresh parsley and mint, finely chopped
Zest and juice of 1 lemon
Pomegranate seeds (optional)
½ cucumber, grated and water squeezed out
2/3 bunch of mint, finely chopped
Juice of half lemon
200ml fat free natural yogurt
4 x pitta breads
Pop the bulgur wheat into a pan of boiling water and simmer for 15 minutes. Once cooked, drain and leave to stand for 10 minutes.
Pre heat the grill on a high heat.
Whilst the bulgur wheat is cooking you can get on with making the koftas. Pop all the ingredients together, season well and, in either a bowl or food processor, combine well together. Split into 12 evenly sized balls and roll with your hands into sausage shapes. Thread two koftas onto each skewers. Spray a baking tray with 1kal and pop the kofta skewers on top.
Pop under the grill for around 12-15 minutes, turning regularly until nicely browned and cooked through. Slide off the skewers.
Whilst the koftas are cooking, pop all the ingredients for the tabbouleh in a large bowl and mix well.
Mix together all the ingredients for the yoghurt.
Toast the pittas and once nicely warmed through, split in half and split open. Spread a little of the mint yogurt inside the pitta, add some salad leaves and a kofta (top with a little chilli if you fancy). Serve on with the tabbouleh, mint yogurt and some extra salad leaves.