500g lamb mince
½ tsp allspice
8 rosemary sprigs
4 gluten free pitta breads
170g pot lactose free Greek yogurt
2 lemons, cut into wedges
150g pack radishes, sliced
½ cucumber, chopped
Serves - 4
Heat the grill to high. In a large bowl, mix together the mince and allspice.
Season and shape into 8 kebabs, each wrapped around a rosemary sprig, with the stalk sticking out at one end.
Repeat until all the mince is used up. Brush the kebabs with a little oil and place on a baking tray.
Grill for 10 mins or until cooked through, turning once.
Eat the kebabs from the rosemary stalks or pull out the stalks before serving.
Serve with the gluten free pitta, lactose free yogurt, lemon wedges, radishes, cucumber and pickled chilies, if using.
Recipe adapted from: Good Food