Name: Lamb Kofta Wraps with Tzatziki
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 500g lamb mince; 1 small brown onion, grated; 2 garlic cloves, finely grated; 1/3 cup fresh breadcrumbs; 2 tbsp chopped parsley; 2 tbsp chopped mint; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1/2 tsp salt; 1/4 tsp cayenne pepper (optional); 1 cup (280g) Greek yoghurt; 1/2 Lebanese cucumber, grated and squeezed dry; 1 small garlic clove, finely grated; 1 tbsp lemon juice; 1 tbsp chopped mint; salt, to taste; 4 pita or Lebanese flatbreads, warmed; 1 cup shredded cos lettuce; 1 tomato, diced; 1/4 red onion, thinly sliced; lemon wedges

Kofta are seasoned mince moulded onto skewers, and the main skill involved is not overmixing the meat. Mix just until the spices and breadcrumbs are evenly distributed, then stop. Working the mince too much makes it dense and springy instead of tender once it's cooked.

Breadcrumbs aren't a filler here, they soak up fat as the kofta cook on the grill, which keeps the meat moist instead of letting it dry out over direct heat. A small grated onion does similar work, adding moisture without making the mixture wet.

Chilling the shaped skewers for at least 30 minutes firms up the mince so it grips the skewer and holds its shape on the grill, rather than slumping or falling apart when you turn it. If you're short on time, even 15 minutes in the freezer does the job.

Tzatziki needs the grated cucumber squeezed dry first, the same problem as a wet zucchini slice, except here the issue is a watery, sloppy dip rather than a soggy bake. Make it while the lamb chills so it has time for the garlic to mellow slightly.