- 400g can green lentils, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 250g pack lean minced lamb
- 1 tsp ground coriander
- 1 cucumber, chopped
- 1 fennel bulb, shredded
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 200g pot reduced-fat Greek yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- small garlic clove, crushed (optional)
- 1 mild red chilli, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
Heat grill to high. Put the lentils into the bowl of a food processor, then whizz to a rough paste. Tip into a bowl, add the mince, coriander and plenty of seasoning, then mix well. Roll into 16 balls, thread onto 4 skewers, then grill for 10 mins, turning halfway through, until golden and juicy in the middle.
Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.