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Ingredients
Method
- 600g lamb mince
- 1 small brown onion, grated
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp cinnamon
- 0.5 tsp chilli flakes
- 2 tbsp fresh flat-leaf parsley, chopped
- 200 g Greek yoghurt
- 2 tbsp fresh mint, finely chopped
- 1 tbsp lemon juice
- Pita bread and lemon wedges to serve
- Salt and pepper
- Combine lamb mince with onion, garlic, all spices and parsley. Season generously and mix well with your hands until the mixture holds together. Shape onto metal skewers, forming long, thin sausage shapes. Refrigerate for 20 minutes to firm up. Mix yoghurt with mint and lemon juice. Season and refrigerate.
- Grill kofta on a chargrill pan or barbecue over high heat for 3 to 4 minutes each side until cooked through and nicely charred.Serve in warm pita with yoghurt mint sauce and lemon wedges.
40 mins
4 serving
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