For the kebabs:

1 lb (500 grams) ground lamb
4 cloves of garlic, finely chopped
1 tablespoon of olive oil
1 medium sized carrot, grated
1/2 cup finely chopped coriander
2 tablespoons cumin powder
4 tablespoons low fat natural yogurt
salt, to taste
8 bamboo sticks

For the wraps:

8 tortillas
lettuce, torn
red pepper, orange, yellow and green
cucumber
1 1/4 cups (300 ml) sour cream (or just use some Greek yogurt or strained plain yogurt)

1. Soak the skewers in cold water for at least 20 minutes.

2. Preheat the oven at 425°F (220°C)

3. Heat the oil in a pan and add the onions, ginger and garlic. Stir and cook till the onions soften. Remove from the heat.

4. In a large bowl, add the mince and the rest of the ingredients,along with the cooked spices. Mix well till everything comes together nicely.

5. Divide the mixture into eight equal portions. Place one portion in one hand and pierce a skewer through it, trying to wrap the mixture around it in the shape of a sausage. Damp hands help to mold them around the skewers more easily.

6. Arrange on a rack placed over a tray to catch the drippings. Repeat the same for the rest of the portions.

7. Place the tray in the upper rack of the pre-heated oven and bake for about 25-30 minutes (or till nicely browned on all sides), turning them over a couple of times in between. Check frequently towards the end as they might burn.

8. To make the wraps, spread a little soured cream on a slightly warmed tortilla. On one half of the tortilla place some lettuce, followed by a kebab, cucumbers and peppers. Spoon a little more soured cream over them and roll it up, making sure to tuck in the sides.

9. Slice diagonally, wrap in tissue/foil and serve/pack for taking away.

Submitted by: me