Mixed kebab

Mixed kebab

A healthy alternative to the late night snack

Serves 2


200g lamb mince

2 chicken breasts



1 clove garlic

2 tbsp tandoori spice mix

Herb mix – 1 tsp each of oregano, rosemary, thyme and paprika

Olive oil

Lemon juice

Salsa ingredients


  1. Take two tablespoons of tandoori spice mix and add a tablespoon of olive oil and a good squeeze of lemon. Stir to form a runny paste.
  2. Cut the chicken into meaty chunks and mix with the paste. Cover the bowel in clingfilm and leave for 30 minutes (preferably overnight).
  3. Put the lamb mince in a bowl and add in the herbs. Mix together with your hands ensuring the herbs are evenly spread through the mince and then form into medium sized meatballs.
  4. Preheat the oven to 180 degrees, arrange the meatballs on a baking tray and place in the oven for 20-25 minutes.
  5. Next prepare the salsa.
  6. Spread the chicken pieces onto a second baking tray and put in the oven for 10-15 minutes.
  7. In the last couple of minutes, place the flatbreads in the oven until warm.
  8. Serve everything in the flatbreads.

Feeling flush?

Get some halloumi, olives and houmous in there for an amazing Greek kebab experience.


2 thoughts on “Mixed kebab”

  1. Please can you leave photos of your food

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