RecipeTin Eats (Nagi)

Serves 8 skewers

Ingredients

Koftas

• 1 lb / 500 g ground / minced lamb
• 1 onion, grated
• ¼ cup breadcrumbs
• 2 cloves garlic, crushed
• 1 tsp ground cumin seeds
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground cinnamon
• 1 tsp cayenne pepper
• 2 tbsp chopped fresh coriander
• 2 tsp salt
• Freshly ground black pepper

Yoghurt Sauce

• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

To Serve

• 4 flatbreads (Lebanese or pita bread)
• Shredded Red Cabbage, Carrot and Mint Salad (see notes)

Instructions

1. Combine the yoghurt sauce ingredients and leave in fridge for the flavor to develop (overnight if possible).
2. Combine the kofta ingredients and mix well with your hands.
3. With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. If using wooden skewers, make sure they’ve been soaked in water before using (so they don’t burn when cooking). Refrigerate for at least 30 minutes.
4. Grill the koftas on the outdoor barbecue until nicely browned on both sides, then remove to rest for a few minutes (approximately 8 to 10 minutes).
5. To serve, get a flatbread, place some Salad on it and a Kofta, then drizzle over Yoghurt Sauce. Or serve on a platter and let your friends do their own.

Notes

1. You do not need to make a salad to accompany this. You could just serve it with some shredded lettuce and slices of tomato. Also slices of spanish onion, fresh coriander, parsley and mint goes very well.