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Lamb and chickpea kofte kebabs

Preparation: 10 mins

Cooking: 20 mins

Serves 4, costs under £6.00


  • 1 Pack Minced Lamb (400g) (Lean if possible)
  • 1 Onion (150g)
  • 1 Tablespoon Vegetable Oil (10g)
  • 1 Can Chick Peas (400g)
  • 1 Teaspoon Curry Paste (5g)
  • 4 Pitta Breads (340g) (large, wholemeal)
  • 2 Tomatoes (170g)
  • 12 Slices Cucumber (72g)
  • 8 Leaves Lettuce (40g)
  • 4 Tablespoons Low Fat Natural Yoghurt (160g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and finely chop the onion. 
  2. Heat the oil in a large saucepan and fry the onion for 5 minutes until lightly browned, then stir in the curry paste.
  3. Start heating the grill so that it is hot when required.
  4. Drain the chickpeas, then crush them with a fork or a potato masher.
  5. Mix the onion, lamb and chickpeas together.
  6. Shape the mix into 8 sausage shapes.
  7. Grill for 8-10 minutes, turning them once.  
  8. Meanwhile, wash and slice the tomatoes and cucumber, and wash and shred the lettuce.
  9. Toast the pitta breads then carefully slit each one open with a knife to make a pocket.
  10. Enjoy the kofte kebab hot, in the pitta bread, with salad and a spoonful of yoghurt.

Nutritional Information