INGREDIENTS

1 lb ground lamb
1/2 small onion, finely chopped
1/3 cup chopped fresh coriander
4 cloves garlic, finely chopped
2 teaspoons chili seasoning
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon paprika
2 teaspoons olive oil
8 pita breads, 6" (15 cm) in diameter
1 cup cabbage, cut into thin strips
cucumber raita sauce (see recipe)
1 lime, quartered (optional)
salt and pepper

NUTRIENT VALUES

Per serving
Fibre4 gSodium988 mgProtein34 gCalories571Total fat16 gCholesterol60 mgSaturated fat6 gTotal carbohydrates74 g

PREPARATION

1. In a large bowl, combine lamb, onion, chopped coriander, garlic, chili powder, ground coriander, cumin and paprika. Season with salt and pepper. Divide the mixture into 8 portions. Press each portion onto a metal or wooden skewer soaked in water in the shape of a slightly flat sausage. Brush lamb skewers with oil.

2. Set barbecue to medium-high. Place lamb skewers on oiled barbecue grill and close lid. Cook for 8 to 10 minutes or until meat is no longer pink inside (turn brochettes halfway through cooking).

3. Meanwhile, toast pita bread on oiled barbecue grill for 2 minutes (turn once). Top pita breads with cabbage, raita sauce (see recipe) and lamb skewers. Serve with lime wedges, if desired.

http://www.coupdepouce.com/cuisine/plats-principaux/recette/keftas-d-agneau-et-pitas-grilles