Lamb kebabs with fennel & cucumber slaw

• can green lentils↗400g g

  rinsed and drained

• pack lean minced lamb250g g
• ground coriander↗1 tsp tsp
• cucumber↗

  chopped

• fennel bulb↗

  shredded

• pot reduced-fat Greek yogurt↗200g g
• small garlic clove↗

  crushed (optional)

• mild red chilli↗

  deseeded and chopped

Step-by-step instructions

1. 1

   Heat grill to high. Put the lentils into the bowl of a food processor, then whizz to a rough paste. Tip into a bowl, add the mince, coriander and plenty of seasoning, then mix well. Roll into 16 balls, thread onto 4 skewers, then grill for 10 mins, turning halfway through, until golden and juicy in the middle.

2. 2

   Meanwhile, mix the cucumber and fennel with the yogurt, garlic if using, chilli and salt and pepper to taste. Serve with the kebabs.