Lamb Kebab with Yogurt Mint Chutney

Ingredients

• For the yogurt mint chutney:
• 1/2 cup (packed) fresh mint leaves
• 1/2 cup (packed) fresh cilantro leaves
• 1 small clove garlic, chopped
• 1 large jalapeño, leave a few seeds for extra heat if you like
• 1 1/2-inch knob ginger, peeled and chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• Juice from 1 lime
• 1 cup Greek yogurt
• For the kebabs:
• 1 cup cooked chickpeas
• 1/4 cup mint leaves
• 2 tablespoons olive oil (plus a bit more to cook with)
• 1 large clove garlic, chopped
• 1 pound ground lamb
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1 pinch crushed red pepper (I make it a BIG pinch but that is up to you)
• 1/2 cup chopped dates

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