Grilled Lamb Kofta Kebabs or Panini W Pistachios and Spicy Salad

Name: Grilled Lamb Kofta Kebabs or Panini W Pistachios and Spicy Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 Wraps, 4 serving(s)
Ingredients: 453.59 g lamb shoulder, trimmed or 453.59 g lamb fillet, cut into 1-inch chunks; 29.58 ml fresh thyme leaves; 14.79 ml ground red chili pepper; 14.79 ml ground cumin; 59.16 ml sumac; 4.92 ml sea salt; 4.92 ml fresh ground black pepper; 118.29 ml unsalted shelled pistachio; 4 skewers; 946.36 ml mixed greens, such as romaine, endive and arugula, shredded; 78.78 ml fresh mint leaves; 1 small red onion, peeled and finely sliced; 1 lemon; 118.29 ml fresh flat-leaf parsley; 14.79-29.58 ml extra virgin olive oil; 4 large flat bread or 4 large flour tortillas; 59.16 ml plain yogurt

Submitted by Loreene J.

"This recipe I first found on Foodnetwork.com and misplaced it and today came across it in the The Province Newspaper. I love trying new recipes and this was a good recipe for lamb. Sumac is a reddish spice from Middle East that is slightly sour , lemony taste. Look for bags of it ( usually ground ) at Middle Eastern grocery stores and I have found in Real Canadian Superstore. If you can't find it substitute finely grated zest of one lemon."

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Ready In:: 40mins
Ingredients:: 17
Yields:: 4 Wraps
Serves:: 4

ingredients

453.59 g lamb shoulder, trimmed or 453.59 g lamb fillet, cut into 1-inch chunks
29.58 ml fresh thyme leaves
14.79 ml ground red chili pepper
14.79 ml ground cumin
59.16 ml sumac
4.92 ml sea salt
4.92 ml fresh ground black pepper
118.29 ml unsalted shelled pistachio
4 skewers
946.36 ml mixed greens, such as romaine, endive and arugula, shredded
78.78 ml fresh mint leaves
1 small red onion, peeled and finely sliced
1 lemon
118.29 ml fresh flat-leaf parsley
14.79-29.58 ml extra virgin olive oil
4 large flat bread or 4 large flour tortillas
59.16 ml plain yogurt

directions

If your using bamboo skewers, soak them in cold water while you prepare the meat. Place lamb in a food processor with thyme, chili, cumin, sumac, (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios, put lid on and keep pulsing until mixture looks like ground meat.
Divide the meat into four equal pieces and, with damp hands, push and shape the meat around and along the skewer. Place little indents in the meat with your fingers as you go-this will give it a better texture when cooking.
In a bowl, mix greens and mint. In another, combine the sliced onions with a pinch of salt and pepper and a squeeze of lemon juice. Mix well, then stir in the parsley.
Grill the kebabs until golden on all sides. Dress the greens and mint with a splash of olive oil, a squeeze of lemon juice and salt and pepper.
Meanwhile, warm flatbreads for 30 seconds on your griddle pan or under broiler, then divide between plates and top each with some dressed salad leaves and onions.
When your kebabs are cooked, slip them off their skewers onto flatbreads. Sprinkle with the rest of sumac,chili,cumin,fresh thyme and a little salt and pepper. Drizzle with yogurt before rolling up and serving.