Spicy Lamb Kebabs & Red Battered Spirals

Ingredients

· McCain^® Redstone Canyon^® Skin-On Spiral Fries
· Pitta bread – 2 nos   · Lime – 1 nos
Kebabs
· Lamb loin/rump meat, cut into cubes – 350 g   · Red onion – 1 nos
· Tomato purée – 1 tsp   · Chili – 1 tsp
· Garlic cloves – 2 nos   · Olive oil – 2 tbsp
· Dried oregano – 1 tbsp   · Cumin powder – 1 tsp
· Cinnamon powder – 1 tsp   · Hot paprika – 1 tsp
· Cayenne pepper – 1 tsp   · All spices – 1 tsp
· Chopped parsley – 10 g · Salt & pepper
Yogurt sauce
· Greek style yogurt – 130 g   · Mint – 2 tbsp
· Olive oil – 2 tbsp   · Lemon juice – 2 tbsp
· Salt & pepper

Preparation

For the kebabs
· In a bowl, combine all the spices, chopped red onion, garlic cloves, chopped parsley and tomato purée.
· Add the meat, mix everything and let it marinate in a chiller for at least 4 hours.
· Using a skewer stick, build your kebabs using the marinated lamb meat cubes.
· Season the skewers with salt and pepper and grill at medium heat for 2 minutes on each side.
For the yogurt sauce
· Mix all ingredients in a bowl and season with salt and pepper.
· Keep in a chiller until serving time.
· Cook McCain^® Redstone Canyon^® Skin-On Spiral Fries at 177˚C for 2 minutes 30 seconds.
· Grill the pitta breads for 30 seconds on each side.
· Serve the kebabs on top of the pitta breads, garnish the plate with the yogurt sauce, spirals and lime wedges.