Koftas * 1 lb / 500 g lamb mince (ground lamb) * 1⁄2 onion, grated * 1⁄4 cup breadcrumbs, preferably panko * 2 cloves garlic, crushed * 2 tbsp chopped fresh coriander
Kofta Spices * 2 tsp cumin * 2 tsp coriander * 2 tsp paprika * 1.5 tsp ground cinnamon * 3⁄4 tsp cayenne pepper (this is a bit spicy, reduce to taste or leave out) * 1 tsp cooking / kosher salt * 1⁄2 black pepper
Yoghurt Sauce * 1 cup yogurt, Greek or other thick plain * 1 tbsp extra virgin olive oil * 1 clove garlic, crushed * 1 tsp cumin * 1 tbsp lemon juice * 1⁄4 tsp salt and pepper, each
To Serve * 8 skewers * 8 flatbreads (small) or 4 large, warmed * Shredded Red Cabbage, Carrot and Mint Salad * OR shredded lettuce, tomato and onion slices
Yogurt Sauce: * Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
Koftas: * Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands. * With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).
Cooking: * Stove: Preheat 1⁄2 tbsp oil in a large skillet over medium high heat. Cook in batches for 5 minutes in total, turning to brown evenly all over. * BBQ: BBQ on medium high for about 6 minutes, rotating to brown all over. * Broiler/oven grill: preheat and cook koftas 30cm/10” from heat source for 12 minutes, rotating as needed until lightly browned (you won’t get as good a browning as stove/BBQ).