Tortilla Kofta Kebabs with Tzatziki

Method

1. 1

   In a large bowl, combine beef or lamb mince, smoked paprika, ground cumin, salt, black pepper, white onion, fresh parsley, juice of lemon, and garlic cloves. Mix with your hands until the meat becomes sticky and holds together.

2. 2

   Cut the rounded edges off all 4 tortillas to form even squares. Divide the meat mixture evenly across each tortilla, spreading right to the edges. It will shrink as it cooks.

3. 3

   Stack all 4 tortillas on top of each other, meat side up. You should have a layered stack of alternating tortilla and meat.

4. 4

   Slice the stack into 4 even strips. Turn each strip on its side so you can see the layers of meat and tortilla, like a cross-section.

5. 5

   Push skewers through each strip at even intervals, piercing through all the layers to hold them together. Cut between the skewers so each kebab has its own skewer.

6. 6

   Heat a little oil in a non-stick pan over medium-high heat. Cook for 3-4 minutes per side until golden and cooked through.

7. 7

   Combine Greek yoghurt, Lebanese cucumber (optional), garlic clove, juice of lemon, olive oil, and fresh dill. Stir together and refrigerate until serving.

8. 8

   Plate the kebabs with a generous spoonful of tzatziki on the side.