Tepsi kebab with spinach yoghurt

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4–6

By Sabrina Ghayour
From Saturday Kitchen


For the tepsi kebap

  • 500g/1lb 2oz lamb mince, about 20 per cent fat
  • 1 onion, minced in a food processor and drained of any liquid or very finely chopped
  • 2 large garlic cloves, minced
  • ½ red pepper, cored, seeds removed and very finely chopped
  • 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve
  • 2 tbsp tomato purée
  • 1 tbsp pul biber or Aleppo chilli flakes
  • ½ tsp bicarbonate of soda
  • sea salt flakes and freshly ground black pepper

For the spinach yoghurt

  • 250g/9oz spinach
  • 500g/1lb 2oz Greek-style yoghurt
  • 1 large garlic clove, minced
  • 2 generous handfuls walnut halves, roughly chopped
  • 2 tsp sumac, plus extra to garnish
  • olive oil, for drizzling
  • sea salt flakes and freshly ground black pepper

To serve (optional)

tortilla wraps or bread

  • sliced red onion
  • Greek-style yoghurt