Greek Kofta Kebabs

Step 1: Mix the sauce ingredients in a bowl. Set it aside while you make the koftas so the flavours can meld.

Step 2: Put the lamb, garlic, paprika, mustard powder, oregano, curry powder, salt and pepper in a bowl. Mix well with your hands just until the spices are mixed through. Divide the mixture into 8 portions and shape each into a log about 13 cm/5 inches long. Thread the logs onto skewers, then flatten them slightly to about 1.25 cm/0.5 inches thick.

Tip: Mix only until the spices are evenly distributed to avoid overworking the meat.

Step 3: Heat 1 tablespoon of oil in a large nonstick pan over medium-high heat. Cook half the koftas for 2 minutes on each side until golden, then cook each short edge for about 30 seconds to add a little colour. Reduce the heat if they are browning too quickly. Transfer them to a serving plate and loosely cover with foil to keep warm while you cook the remaining koftas. Scrape out any loose burnt bits if needed; you should not need extra oil.

Step 4: Pile the lettuce, tomato and onion on a plate and put the sauce in a bowl. To assemble, take a warm pita and spread some sauce down the middle. Top with lettuce and 1 or 2 koftas, removed from the skewers. Tuck tomato down the side and sprinkle with onion. Fold and serve.

Tip: You can also serve the koftas, vegetables, sauce and warmed bread on a platter for everyone to assemble themselves.