Indian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
1
Goan To Lamb Chop Heaven
With
Steph De Sousa
SERVES
4
Ingredients
8 Large White Wraps (560g pack)
500g Kilarnee Lamb Mince
2 tbsp Stonemill Moroccan Seasoning
1/2 cup White Mill Bread Crumbs
1/2 bunch Continental Parsley
4 Skewers
For the sauce: 1 cup Lyttos Greek Style Thick & Creamy Natural Yoghurt
For the sauce: Minced garlic
For the sauce: Juice of 1/2 lemon
For the sauce: Salt and Pepper to taste
Method
Place lamb mince in a bowl.
Finely slice parsley leaves.
Mix together the lamb mince, breadcrumbs, Moroccan seasoning, parsley leaves and salt and pepper to taste.
Divide into 5 portions.
Place 6 wraps on your board and cut off edges to turn into squares.
Place 1 wrap down and spread 1 portion of lamb onto your wrap.
Repeat with all but 1 wrap.
Layer them all on top of each other finishing with the bare wrap.
Cut into 4 equal strips.
Turn them on their side and connect them.
Connect your wrap stacks with 4 skewers, placed evenly.
Cut between each skewer to create 4 equal kebabs.
Place them on a baking tray covered in baking paper, drizzling with olive oil.
Cook in the oven on 200C for 25 mins or air fry at 180C for 15 mins.
For the sauce: Mix together Greek yoghurt, crushed garlic, juice of half a lemon and salt and pepper to taste.
Serve kebabs with sauce and a green salad.
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
