Ingredients

Method

Drain the Chickpeas and place in a pood processor.

Shell the pistachios and place in the pood processor. Along with the chilli, cumin, bread, thyme and a little salt and pepper.

Wizz up until the big lumps have gone and then add the garlic, fresh chilli, some of the oil and some of the lemon juice until a thick paste, if it is a bit to thick add some more oil and lemon juice.

Mould the paste around four skewers to form the kebabs, use wet hands to do this to prevent the paste sticking.

place the kebabs on a hot barbecue or under a hot grill and cook until browned all over. Remember to keep turning during the cooking time.

Place the torn salad leaves, thinly sliced tomatoes and red onion in a bowl and season lightly with salt and black pepper. Then drizzle with lemon juice.

Heat the tortilla's on the barbecue for a few seconds or cook according to the packet instrctions.

Place some of the salad in the centre of each tortilla then add one a kebab (break up if necessary), a splat of mayonaise and the roll up.