• These spicy kebabs make a brilliant summer lunch.

    TO DRINK (F&HE): The natural sweetness of riesling will harmonise well with the subtle spice of the kebabs. Try Ross Gower Rhine Riesling.

    Spicy kofta kebabs

    Serves: 4
    Cooking Time: 30 mins


    • KEBABS
    • 500g lamb mince
    • a small bunch of fresh thyme, leaves picked
    • zest of 1 lemon
    • sea salt and freshly ground black pepper, to taste
    • 5ml (1 tsp) ground coriander (optional)
    • 2,5ml (½ tsp) ground chilli (optional)
    • 15ml (1 tbsp) ground cumin (optional)
    • 4 tortilla wraps
    • 1 round lettuce, leaves washed and dried
    • olive oil, to drizzle (optional)
    • lemon juice, to taste (optional)
    • 60ml (¼ cup) natural yogurt
    • 1 fresh red chilli, deseeded and finely chopped (optional)



    For the kebabs, place all the ingredients and the spices, if using, in a big bowl and mix well.


    Divide the mixture into 4 equal pieces. Using 4 soaked bamboo skewers and damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go for a nice texture.


    Grill the kebabs until golden and cooked through for 8 – 10 minutes, then push to the cool side of the barbecue and warm the tortillas next to them for 30 seconds.


    Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if using. Slip the meat off the skewers and break it up. Spoon over a blob of yogurt and drizzle over any resting juices. Sprinkle over some chopped chilli for an extra kick and tuck in. Delicious!