Lamb and Feta Mini Kebabs

Now i may not have always had the most refined palette, for quite some time i was definitely more of a 'bigger the better' kind of eater, a pub bucket deal would have me salivating at the window, but there is no doubting that there is something very satisfying about the basics of what was a major part of my diet - 

The Kebab! 

Well dressed salad and some generously seasoned, spicy meat all served in quality fresh naan/flat bread.

The difference now is that i'd rather rustle up the following recipe than nip out of my student digs half dressed in clothes i've worn to sleep in to my local kebab outlet, 'kebabish and kebobs' to name a couple, and order a large donner and chips...

However much people hate to admit it i'm certainly not alone in my love of the kebab. There are now plenty of respectable London establishments with rotisserie kebab grills installed, just take a look at Comptoir Libanais who proudly serve up shawarmas in their outlets including the recently opened South Kensington branch where Pippa Middleton has recently been spotted stuffing her chops with the staple middle eastern fare (*actual menu choice to be confirmed)

I'm lucky to have a Moroccan food stall close to my work in Kingston which provides me with quality flat breads and harissa which makes this a really quick and easy midweek meal. If you can source the same then go for it, there are some things that you just have to make yourself, these two aren't things that i'd include in that.

Ingredients -

500g minced lamb

100g feta, finely chopped

1 grated red onion

2 tbsp harissa

tbsp chopped parsley

To Serve -

Moroccan flat breads

Tzatziki

Harissa

Rocket and spinach salad

Cucumber

Tomatoes

 

Directions are as easy as finding the house across the street -

• Grab all the ingredients (not the list of items to serve) and throw them all in a big bowl, stick your hands in and give them a good mix!

• Next take a good handful and squeeze together before rolling into small kebabs, you should make approximately 8.

• Grill or griddle on a high heat until cooked through and browned, approx 8 mins.

• Serve in a warm flatbread on a rocket and spinach salad with cucumber and tomato and drizzled with plenty of tzatziki and a little sprinkle of extra harissa, especially if you like it spicy! 

• Eat rolled up in a convenient hand sized meal or pick at your plate, important thing is to leave the cutlery in the draw!