LAMB WRAPS JAMIE OLIVER RECIPES

Steps:

• 1. Place 4 wooden skewers in a tray of water to soak.
  2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
  3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
  4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
  5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
  6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!

Steps:

• 1. Put a griddle pan on a high heat.
  2. Scrunch the minced lamb and harissa in your clean hands until well mixed.
  3. Divide into 6 pieces, then shape into koftas with your fingertips, leaving dents in the surface to increase the gnarly bits as they cook.
  4. Griddle for 4 to 5 minutes on each side, or until sizzling and golden.
  5. Meanwhile, shred the red cabbage as finely as you can. Sprinkle with a pinch of sea salt and black pepper, drizzle with 1 tablespoon of red wine vinegar, then scrunch together to quickly pickle it.
  6. Warm your tortillas or flatbreads, sprinkle over the cabbage, spoon over the cottage cheese, add the koftas, drizzle with a little extra harissa, and tuck in.