Grilled chickpea seekh kebab wraps recipe

• 1.5 tbsp vegetable oil
• 0.5 red onion, finely chopped
• 2 tsp finely chopped ginger
• 2 cloves garlic, finely chopped
• 400 g (14.1oz) can chickpeas, drained and rinsed
• 1 tsp finely chopped green chillies, adjust to taste
• 3 tbsp finely chopped red capsicum
• 20 g (0.7oz) grated cheddar cheese
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp dried mango powder (or serve with lemon wedges)
• 3 tbsp breadcrumbs
• 2 small fistfuls of chopped fresh coriander
• 1 tbsp butter, soft or melted
• 0.5 red onion, finely sliced
• 6 tortillas or thin flatbreads
• 10 iceberg lettuce leaves
• 1 sprinkling chopped mint leaves
• 1 sprinkling coriander leaves
• 250 g (8.8oz) thick Greek yoghurt

1. Mash or blend the chickpeas until they are a coarse puree.
2. Heat the vegetable oil in a small non-stick frying pan and add the chopped onion and some salt; cook until soft and then golden.
3. Add the ginger, garlic and chilli and stir fry over a gentle flame for 1 minute or until the garlic is just cooked.
4. Add the cumin and garam masala with a splash of water and cook out until there is no moisture left in the pan and you can see the mixture frying in the oil.
5. Add this to the mashed chickpeas, along with the fresh coriander, dried mango powder, cheese, capsicum and breadcrumbs.
6. Mix well together, taste and adjust the seasoning to taste.
7. Leave to cool.
8. Meanwhile, stir the handful of chopped mint and coriander into the yoghurt along with salt and pepper to taste.
9. Marinate the sliced onions in a good squeeze of the lemon juice.
10. Preheat your grill setting in your oven.
11. Roughly portion the kebab mix into 6 and with slightly oiled hands, form the seekh kebabs around the skewers, you can make these round or slightly flattened.
12. Place the skewers on oiled foil and place about 4 away from the hot grill and cook for 10 minutes, carefully turning halfway, or until browned on both sides.
13. Place the breads in foil in the oven to heat through for the last 3-4 minutes before the kebabs come out.
14. Brush the cooked kebabs with the butter (they will be dry and quickly absorb the fat).
15. Quickly ease the kebabs off the sticks and place straight on the breads, top with the onions, lettuce and yoghurt, wrap and serve.

vegetable oil, red onion, ginger, garlic, chickpeas, green chillies, red capsicum, cheddar cheese, cumin powder, garam masala, mango, breadcrumbs, fresh coriander, butter, red onion, tortillas, mint, coriander, yoghurt

Taken from www.lovefood.com/guide/recipes/46386/grilled-chickpea-seekh-kebab-wraps-recipe (may not work)