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1 kg beef or lamb mince (15% fat)

2 medium onions, grated

1 tsp garlic paste or 2-3 cloves

1 Tbsp red pepper paste/tomato puree

1 Tbsp Greek yoghurt

2 Tbsp fresh parsley or coriander, chopped

1-2 green chiles, optional

1 tsp cayenne powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp garam masala

¼ tsp turmeric powder

½ tsp black pepper

1 tsp onion powder

1 tsp salt (or to taste)

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1. Place the grated onions into a clean cloth or sieve and squeeze out as much excess liquid as possible.

2. Add the drained onion to a large mixing bowl along with the mince, garlic paste, red pepper paste (or tomato purée), yoghurt, chopped herbs and green chiles (if using).

3. Add the spices and seasonings. Mix thoroughly using your hands until everything is well combined.

4. If you have time, cover and leave to marinate for at least 30 minutes or overnight.

5. Transfer the mixture to a greased or lined baking tray and press it out evenly into a flat layer, about 2-3 cm thick. Use a knife or spatula to cut into 5-6 strips. Separate the strips slightly.

6. Bake for 20-25 minutes in a preheated oven at 200c (180C fan).

7. If your mince has let out too many juices in the pan at the 20 minute mark, drain the liquid out into a bowl.

8. Optionally, in the last 5 minutes of cooking time, flip the kebabs halfway and crank oven upto 220C so both sides develop a nice golden colour.

9. Once cooked through and slightly charred on the edges, remove from the oven.

10. To serve, wrap in flatbread with tomatoes, cucumber, onion, and yogurt sauce, or serve with Turkish rice and a salad.

Tags: beef, lamb, main, middleeastern, middle-eastern, middle eastern, mince, sandwich, Turkish