Lamb Kebabs and Chilli Sauce

Ingredients
450g Minced Lamb
1 Small Onion (finely chopped)
1 Tablespoon Fresh Mint (chopped)
1 Tablespoon Parsley (chopped)
1 Tablespoon Rosemary (chopped)
1/2 Teaspoon of Each Mixed Spice, Cumin and coriander
4 Ready Made Tortillas
Salt and Pepper (for seasoning)
200g Greek Yoghurt
2 Red Chillies (De seeded and finely chopped)
2 Tablespoons Fresh Coriander (chopped)
1 Clove Garlic (crushed)
1 Lime (juiced)
Caster Sugar (just a pinch to take away the bitterness of the lime juice)
Salad Leaves, Tomato Wedges and Slices of Lime to Serve

Equipment
1 SHARP Knife
1 Chopping Board
2 Mixing Bowls
1 Garlic Press
Wooden Skewers (pre soaked in water for 20 minutes)
1 Lemon/Lime Juicer

The Good Bit

1. Pre heat your grill to high, then whilst you are waiting for that to heat up, mix together the lamb, onion and the herbs and spices from the first half of the recipe (2nd half starts with the yoghurt) Season with salt and pepper, then divide into 4 and using your hands, make sausages around 4 skewers, and grill for 10-12 minutes, turning now and then to get an even colour.
2. Mix the rest of the ingredients from the second half of the recipe together and season. Warm up the tortillas to the packet instructions (dry fry for a few seconds on each side or microwave for about 10 seconds)
3. Fold the tortillas into quarters and place the kebab on top then drizzle over a little chilli sauce, serve with a side of salad.
   

Serves 4

Grilled Mushrooms in Garlic Oil

Ingredients
12 Giant Mushrooms (portabello)
75ml Olive Oil
2 Cloves Garlic (crushed)
1/2 Lime (juiced and zested)
1 Red Chilli (de seeded and chopped as thin as you can)
2 Tablespoons Chopped Fresh Parsley
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Tin Foil Line Grill Pan

The Good Bit

1. In the mixing bowl, combine al your ingredients except the mushrooms, season well with salt and pepper.
2. Place the mushrooms (stalk side facing down) on the lined grill pan and grill under a fairly high heat for 3-4 minutes, until the juices start to flow onto the tin foil, then turn over and grill for another 4-5 minutes.
3. Serve with a drizzle of the dressing.
   

Serves 4