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Traybake lamb kebab with spinach sauce

Traybake lamb kebab with spinach sauce on the side

Traybake lamb kebab with spinach sauce

Name: Traybake lamb kebab with spinach sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 4 plus leftovers
Ingredients: 1 tbsp sunflower oil plus extra for the tin; 3 roasted red peppers drained; 1 onion roughly chopped; 3 garlic cloves roughly chopped; small handful of parsley roughly chopped; 2 tsp ground cumin; 1 tbsp tomato purée; 1 tsp pul biber (optional); 800g lamb mince; flatbreads to serve; 260g spinach; 2 small garlic cloves crushed; 400g Greek-style natural yogurt; 1 tbsp tahini; ½ tbsp lemon juice; 1 cucumber deseeded and finely chopped; 1 red onion finely sliced; 4 long pickled green chillies finely sliced (optional); 1 lemon juiced; small handful of parsley finely chopped; 3 tbsp extra virgin olive oil

Ailsa Burt

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Serves 4 plus leftovers

Easy

Prep: 25 mins

Cook: 30 mins

plus cooling

A star rating of 4 out of 5.2 ratingsRate

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Make this faff-free traybake kebab and use the leftovers as a base for three flavour-packed, on-the-go lunches during the week - see our recipes below

Freezable

Gluten-free

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Try this traybake lamb kebab with spinach sauce, then try our lamb suya, fragrant lamb kofta curry and lamb bhuna. Next, try our lamb biryani, leftover lamb curry and greek lamb with orzo. Discover more traybake dinner recipes.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil

plus extra for the tin
3 roasted red peppers

drained
1 onion

roughly chopped
3 garlic cloves

roughly chopped
small handful of parsley

roughly chopped
2 tsp ground cumin
1 tbsp tomato purée
1 tsp pul biber

(optional)
800g lamb mince
flatbreads

to serve

For the yogurt sauce

260g spinach
2 small garlic cloves

crushed
400g Greek-style natural yogurt
1 tbsp tahini
½ tbsp lemon juice

For the salad

1 cucumber

deseeded and finely chopped
1 red onion

finely sliced
4 long pickled green chillies

finely sliced (optional)
1 lemon

juiced
small handful of parsley

finely chopped
3 tbsp extra virgin olive oil

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Nutrition: Per serving

kcal641
fat45g
saturates19g
carbs14g
sugars11g
fibre4g
protein43g
salt1.46g

Method

step 1

To make the yogurt sauce, boil a kettle full of water and tip the spinach into a colander or sieve. Pour the boiling water over the spinach and set aside to cool. Once cool enough to handle, squeeze out as much moisture as you can with your hands then roughly chop and tip into a bowl. Mix in all the other ingredients and season to taste. Set aside in the fridge until needed.
step 2

Heat the oven to 240C/220C fan/gas 9. Brush a 20cm square cake tin with a little oil. Tip the peppers, onion, garlic, parsley, cumin, tomato purée, pul biber, if using, and 1 1/2 tsp salt into a food processor. Blitz until finely chopped, then add the lamb and keep blitzing until very well combined. Pat the kebab mixture into the tin. Brush over the remaining oil and roast in the oven for 15 mins until browned around the edges, or until a digital cooking thermometer reads 75C when pushed into the middle. Switch your oven to grill on high and cook for a further 5-10 mins until cooked all the way through. Leave to cool. Will keep chilled for up to two days.
step 3

Meanwhile, mix all the salad ingredients together and season to taste. Cut the kebab into slices and serve on a platter with the salad, sauce and flatbreads on the side so everyone can help themselves.

Recipe from Good Food magazine, March 2025

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A star rating of 4 out of 5.2 ratings

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