250g lamb mince
50g white breadcrumbs
1 garlic clove, peeled and crushed
1 tsp ground cumin
1 tsp ground coriander
Dash tabasco sauce
4 pitta breads, to serve
100g Greek yoghurt
1/4 cucumber, chopped
Place the minced lamb in a bowl, add the other ingredients and mix well. Divide the mixture into 12 and shape each into a ball.
Thread the balls onto skewers. Cook the lamb balls under a hot grill for 10-15 minutes, turning them occasionally so they cook through. To make the dressing, tip the yogurt into a bowl and stir in the cucumber and some seasoning.
Toast the pitta bread before serving. Slit open the bread and fill each with 3 lamb balls and spoon on some of the dressing. Alternatively, serve the lamb still on the skewers with the pitta bread and dressing on the side.
Source: Woman's Weekly Magazine