An easy lamb kebab from ” Simply” by Sabrina Ghayour.
Preheat the oven to the highest setting. Select an ovenproof dish or baking tray – I use a shallow cast-iron casserole dish about 22cm in diameter.
Put all the main ingredients into a large mixing bowl and, using your hands, work them together, pummelling the meat mixture for several minutes into a smooth, even paste.
Press the meat mixture into the ovenproof dish or tray to cover the base and bake for 18 minutes, or until golden on top.
Serve immediately, scooping the meat on to tortilla wraps or bread, with some sliced red onion, parsley leaves and Greek yogurt, if liked.