KEBABS

A friend of mine who cooks a lot of turkey always refers to the
dark meat as poor man’s lamb because she swears that’s just what
it tastes like …
Anyway, I’d normally make kebabs with the remains of a leg of
lamb, which we don’t have very often, but I’ve also made kebabs
with patties of minced lamb mixed with leftover sausages, which
are just as good and probably not all that different from what (I’d
like to think) is in the meat mixture you get on the spike in a kebab
shop …
But no recipe need ever be completely authentic as long as it
tastes good and contains plenty of nutrients, and when you think
about it, a kebab with lots of salad – especially in wholemeal pitta
bread – is pretty healthy all round, whether you’ve made it from a
cooked turkey drumstick cut into chunks, minced meat patties or
lamb from a leftover joint. You don’t need much meat either; about
1 lb (550 g) should be enough to make kebabs for at least four
people.
For the kebabs
1 lb (500 g) + meat
Wholemeal pitta bread
Iceberg lettuce
Tomatoes
Cucumber
Red onion
For the sauce
2 tbsp natural yoghurt
1 tbsp vinegar
1 tsp mint
1 tsp sugar
1⁄2 tsp each: curry powder, turmeric, onion or garlic salt
Method
1. If you’ve cooked the meat from scratch keep it warm while you
prepare the sauce and salad, otherwise thoroughly reheat the
previously cooked meat once everything else is ready.
2. Wash, dry and finely shred the lettuce. Slice the tomatoes,
cucumber and onion into rings.
3. Make the dressing by mixing all the ingredients together in a
small bowl, adding more yoghurt or a spoonful of mayonnaise
for a thicker sauce.
4. Warm the pitta bread under a preheated grill for about 2
minutes, turning once, then split them open with a sharp knife
as soon as the bread is cool enough to handle.
5. Fill the pittas with the salad and hot meat, adding a spoonful
of sauce to each one.