Ingredients


1 tsp rapeseed oil

400g/14oz lean lamb mince (5% fat)

1 tbsp garlic infused oil

1 tsp ground cumin

1 tsp ground coriander

½ tsp smoked paprika

½ tsp sea salt

½ tsp freshly ground black pepper

To serve

4 gluten free pittas

½ iceberg lettuce, finely shredded

1 red pepper, sliced

4 tbsp lactose free yogurt


Serves - 4







Method


Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin.

Tip the mince into a large bowl, add the garlic infused oil, spices and seasoning and mix with your hands until smooth.

Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle.

Meanwhile, warm the gluten free pittas in the oven for 5 minutes.

Turn the meat out of the tin and slice the kebab lengthways into thin strips.

Open up each gluten free pitta to create a pocket and pile in the salad ingredients and meat.

Add lactose free yogurt, if using.


Recipe adapted from: Good Food

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