Donal's Middle Eastern meatball bowl

Ingredients

Serves: 4

Time: 45 minutes

For the meatballs

• 400g lamb mince
• 2 tbsps harissa
• Handful of fresh coriander
• Handful of dill
• 50g breadcrumbs
• Dash of milk

For the quick toum

• 1 head of garlic
• Juice of ½ lemon
• 250ml neutral oil
• 1 cucumber
• 200g Greek yoghurt

To serve

• 300g bulgur wheat
• ½ head white cabbage
• Handful coriander
• Handful dill
• Juice of 1 lemon
• 4 flatbreads
• Sea salt and black pepper

Method

1. Firstly add the bulgur into a bowl, pour over boiling water and sprinkle over a pinch of salt then cover and leave aside for 20 minutes.
2. Now, mix together all your ingredients for the lamb skewers. Season well then form the mixture into long oval shaped patties.
3. To the hob. Heat a griddle pan over a medium heat, rub the patties with a little oil and place onto the griddle
4. Cook, for about 6 minutes each side until the lamb has cooked through.
5. Whilst the lamb cooks start to peel the garlic and place it into a large jug/jar and cover with the lemon juice. Using an immersion blender, blitz until a paste is formed.
6. Pour the oil over the garlic paste, add a pinch of salt and place the immersion blender into the jug again. Slowly pull upwards, incorporating the oil gently, until the mixture has emulsified.
7. Prep the cucumbers, thinly slicing them then place into a large bowl. Thinly slice the cabbage and add to the same bowl. Season with a pinch of salt and the juice of a lemon and massage into the cabbage and cucumbers. Add the Greek yoghurt and dill then toss everything together.
8. To the bulgur, add a little of the dill, some olive oil, a spoonful of the toum and some salt and pepper and mix through to combine.
9. Bring the flatbreads back to life by toasting over a gas flame or in a very hot pan for a few seconds on each side
10. Remove the lamb from the pan and rest for a few minutes.
11. Serve the bulgur in bowls with the lamb kebabs, cucumber and cabbage salad, toum, some more coriander and a good drizzle of extra virgin olive oil. Serve the remaining toum on the side along with the flatbreads.