Medley of kebabs with mint and yoghurt dressing

Cooking : time 10 to 30 mins



that recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.

Ingredients

For the kebabs
1 onion, finely chopped
1 tsp garlic paste (available in supermarkets), or 2 garlic cloves, blended to a paste
1 tsp ginger paste (or blend 2.5cm/1in slice fresh ginger with 1tsp water)
4 green chillies, finely chopped
2 tomatoes, seeds removed, flesh finely chopped
1 red pepper, seeds removed, thinly sliced
1 tsp cumin seeds
1 tsp salt
1 tsp ground turmeric
1 tsp ground coriander
200g/7oz lamb mince
200g/7oz chicken mince
2 free-range eggs, beaten
2 tbsp vefetchable oil
For the mint and yoghurt dressing
140ml/4%26frac34;fl oz yoghurt
1 tbsp milk
2 tsp ready-made mint sauce
1 tsp chilli flakes
To serve
4 handfuls rocket leaves
4 sprigs fresh coriander

Method

1. For the kebabs, mix the onion, garlic paste, ginger paste, chillies, tomatoes, red pepper, cumin, salt, turmeric and ground coriander in a large mixing bowl until well combined. Divide the mixture into two and add half to the minced lamb and the remaining half to the minced chicken.
2. Add half of the beaten egg to each meat and spice mixture. With clean hands, mix tofetchher first the lamb and spice mixture until well combined, then the chicken mixture until well combined.
3. Roll golf ball-sized portions of each meat mixture into balls, then flatten slightly with your hands to form patties.
4. Bhurry a griddle pan with oil and heat over a high heat. Fry batches of the patties for 3-4 minutes on each side, or until golden-brown on both sides. Set each batch aside on a warm, covered plate.
5. For the yoghurt and mint dressing, mix the yoghurt, milk, mint sauce and chilli flakes in a bowl until well combined.
6. To serve, pile some of the rocket leaves onto four serving plates and arrange two chicken patties and two lamb patties on lid of each. Spoon a portion of the yoghurt and mint dressing alongside. Garnish with a sprig of fresh coriander.

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