Traybake Lamb Kebab with Creamy Spinach Yogurt Sauce

Name: Traybake Lamb Kebab with Creamy Spinach Yogurt Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 800 g lamb mince; 3 roasted red peppers drained; 260 g spinach; 400 g Greek-style natural yogurt; 1 cucumber deseeded and finely chopped; 1 onion, roughly chopped; 1 red onion; 3 clove garlic cloves; 2 small garlic cloves, crushed; 1 handful parsley, roughly chopped; 1 handful fresh parsley; 2 tsp ground cumin; 1 tbsp Tomato puree; 1 tsp pul biber; 1 tbsp tahini; 1.5 tbsp lemon juice; 4 long pickled green chillies finely sliced; 3 tbsp extra-virgin olive oil; 1 tbsp sunflower oil; 4 flatbreads

A juicy, spice-packed lamb kebab baked in a single tray for ultimate ease. Served with a refreshing spinach-tahini yogurt sauce and a crisp cucumber salad, it's a perfect Middle Eastern-inspired dinner for the whole family.

Servings4 Portions

Prep Time25 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

lamb mince
800 g
roasted red peppers drained
3
spinach
260 g
Greek-style natural yogurt
400 g
cucumber deseeded and finely chopped
1
onion, roughly chopped
1
red onion
1
garlic cloves
3 clove
small garlic cloves, crushed
2
parsley, roughly chopped
1 handful
fresh parsley
1 handful
ground cumin
2 tsp
Tomato puree
1 tbsp
pul biber
1 tsp
tahini
1 tbsp
lemon juice
1.5 tbsp
long pickled green chillies finely sliced
4
extra-virgin olive oil
3 tbsp
sunflower oil
1 tbsp
flatbreads
4

Step-by-Step Instructions

Prepare the spinach yogurt sauce: Place the spinach in a colander and pour boiling water over it to wilt. Once cool enough to handle, squeeze out as much moisture as possible with your hands. Roughly chop the spinach and place it in a bowl. Mix in the Greek yogurt, tahini, crushed garlic, and 1/2 tbsp lemon juice. Season to taste and chill in the fridge until needed.

Preheat your oven to 240°C (220°C fan/gas 9). Lightly brush a 20cm square cake tin with sunflower oil. In a food processor, combine the roasted red peppers, onion, garlic cloves, parsley, ground cumin, tomato purée, pul biber, and 1 1/2 tsp salt. Blitz until the vegetables are finely chopped.

Add the lamb mince to the food processor and continue blitzing until the meat and vegetable mixture is very well combined and smooth. Pat the kebab mixture firmly and evenly into the prepared tin. Brush the top with the remaining sunflower oil.

Roast in the oven for 15 minutes until browned around the edges, or until a digital thermometer inserted into the center reads 75°C. Switch the oven to the high grill setting and cook for a further 5–10 minutes until the top is nicely charred and the meat is cooked through.