Kosta Kebabs With Chilli Yogurt - cooking recipe

Ingredients

500 g ground lamb
1 small white onion, finely chopped
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1/2 teaspoon mixed spice
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 flour tortillas
1 red onion, thinly sliced into rings
salt & freshly ground black pepper
FOR THE CHILLI YOGURT
200 g Greek yogurt
2 red chilies, seeded and finely chopped
2 tablespoons chopped fresh coriander
1 garlic clove, crushed
1 lime, juice of
1/2 teaspoon caster sugar

Preparation

Preheat the grill to high. Mix together the lamb, white onion, herbs and spices and season with salt and pepper. Divide the mixture into 4 and, using your fingers, squeeze it around skewers to form long sausage shapes.
Grill the kofta kebabs for 10-12 minutes, turning occasionsally, until well browned but still a little pink in the centre.
Make the chilli yogurt: combine the yogurt, chillies, coriander, garlic, lime juice and sugar, and season to taste.
briefly warm the tortillas for a few seconds on each side in a dry, non stick frying pan, to make them soft and pliable. Place a kebab in the centre of each tortilla and squeeze around the kebab, Pulling it off the skewer. Scatter over a few onion rinds, and drizzle over the yogurt. Serve with tomato wedges, crisp lettuce leaves and a wedge of lime to sqeeze over.