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Meat Kebabs
250g Minced Lamb 
250g Minced Beef
tblsp tomato paste (optional)
1 small red onion, grated

2 tblsp coarse chopped flat leaf parsely

½ tsp dried wild Greek oregano

Garlic Yoghurt
250g natural yoghurt
garlic clove or 2 grated finely/pureed
good dash of Extra Virgin Olive Oil (EVOO)
Pinch or two of salt

To serve
Lebanese flat bread or tortillas
Chopped ripe tomatoes
Red onion slices
baby spinach
lemon quarters

In a bowl, thoroughly mix minces, tomato paste, grated onion, parsley, oregano and 1 tsp of salt. Divide into 4 or 6 (depending how big you want them) and roll into a sausage shape.

Preheat your frypan to medium/high, brush meat kebabs with a little oil and cook until a light crust starts to form (3-4 minutes). Turn over and repeat on other side. Be careful not to overcook the meat and dry it out. One of the best things about these kebabs is the moist, juicy meat.

Whilst the meat is cooking, mix together the yoghurt, garlic, EVOO & salt.

To serve, spread the garlic yoghurt up and down the centre of the flat bread leaving a 3cm space at one end. Add the tomato, onion, baby spinach and a meat kebab. Squeeze a little lemon juice over the meat and then sprinkle with a little salt & pepper. Fold the 3cm end up and over the fillings, grab one side of the flatbread and turn it up and over the filling. Keep a firm grip on the filling and keep rolling over until you’ve got a perfectly wrapped kebab!