Name: Turkey Kebabs with flatbread and mixed tomato and mint salad with fresh lemon
Prep time: 25 min
Cook time: 15 min
Ingredients: 400g Steggles Turkey Rissoles; 1 punnet red cherry tomatoes; 1 punnet yellow cherry tomatoes; 1 bunch mint; 1 lemon, zested and juiced; 1 cup pot set yoghurt; Salt and pepper, to season; Paprika, to season; 2 tbsp chopped dill; 4 pieces flat bread

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Cut the rissoles in half and roll into balls. Heat a pan on medium high and add a splash of olive oil, fry the rolled meat balls until cooked through. Remove and place on skewers
In a small bowl add tomatoes that have been cut in half, lemon zest and juice and mint. Season with salt and pepper
In a seperate small bowl mix yoghurt and dill together for the sauce
Heat the flatbread either on a char-grill or warm in the oven
Top the flatbread with the yoghurt sauce, then add the meat balls and the tomato salad

Cut the rissoles in half and roll into balls. Heat a pan on medium high and add a splash of olive oil, fry the rolled meat balls until cooked through. Remove and place on skewers
In a small bowl add tomatoes that have been cut in half, lemon zest and juice and mint. Season with salt and pepper
In a seperate small bowl mix yoghurt and dill together for the sauce
Heat the flatbread either on a char-grill or warm in the oven
Top the flatbread with the yoghurt sauce, then add the meat balls and the tomato salad

Cut the rissoles in half and roll into balls. Heat a pan on medium high and add a splash of olive oil, fry the rolled meat balls until cooked through. Remove and place on skewers
In a small bowl add tomatoes that have been cut in half, lemon zest and juice and mint. Season with salt and pepper
In a seperate small bowl mix yoghurt and dill together for the sauce
Heat the flatbread either on a char-grill or warm in the oven
Top the flatbread with the yoghurt sauce, then add the meat balls and the tomato salad