750 g lamb mince
200 g block Greek feta, crumbled
⅓ cup finely chopped fresh parsley
½ cup packaged breadcrumbs
2 tsp ground cumin
1 free-range egg, lightly beaten
salt and pepper to taste
6 x metal skewers
mini pita pockets, to serve
Greek yoghurt, to serve
fresh baby spinach leaves, to serve
Lemon parsley dressing
¼ cup lemon juice
2 Tbsp extra virgin olive oil
2 Tbsp finely chopped parsley
2 tsp Dijon mustard
- Combine lamb, feta, parsley, breadcrumbs, cumin and egg in a large bowl. Season with salt and pepper. Mix well. Shape two heaped tablespoons of mixture into balls. Makes 18. Thread three balls onto each skewer.
- Heat a lightly oiled, large, grill plate over a medium heat. Add skewers. Cook, turning occasionally, for about 10 minutes, or until browned all over. Cover loosely with foil. Cook for a further 5 minutes, turning halfway, or until cooked through. Remove.
- To make the dressing, whisk all ingredients in a small jug until combined, then season with salt and pepper
- Pour dressing over skewers. Serve with wraps, yoghurt and spinach.