Spiced Lamb Skewers

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
3 Tablespoons Fresh Mint (chopped)
1 Tablespoon Fresh Parsley (chopped)
1 Tablespoon Fresh Oregano (chopped)
1/2 Teaspoon of Each Mixed Spice, Ground Coriander, Ground Cumin
450g New Potatoes
1/2 Small Cucumber
1 Tomato (de seeded and diced)
1 Clove Garlic (crushed)
4 Pitta Breads
150g Natural Yoghurt
Salt and Pepper
Cucumber Slices, Cherry Tomatoes and Lemon Wedges to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
2 Mixing Bowls
8 or 12 Wooden Skewers (soaked for 20 minutes in water)
1 Pan (1/2 filled with boiling salted water)
1 Grater

The Good Bit

1. Mix the lamb, onion, oregano, parsley, mixed spice, cumin, coriander and 1 tablespoon of mint together, season with salt and pepper, divide the mixture into either 8 or 12then squeeze around the skewers.
2. Cook the potatoes in the salted water for 10 minutes or until they are done (test with a fork) whilst they are doing, grill your kebabs for 8-10 minutes turning now and then to get a nice even colour all over.
3. In the other bowl grate your cucumber, then using your hands, squeeze out as much juice as you can, mix the yoghurt, tomato and another tablespoon of mint into that, add the garlic, stir well and season with salt and pepper.
4. Drain the potatoes when they are done and toss in the remaining mint, serve with the kebabs, pitta bread, a dollop of the yoghurt mixture and slices of cucumber and chopped tomatoes.
   

Serves 4

Lamb Pitta Pockets

Ingredients
350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)

Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board

The Good Bit

1. Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
2. Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
   

Serves 4