The best way to eat these is to jam them into a warm pitta with a splodge of mint yoghurt, some fresh tomato, lettuce and onion slices. Smoky heaven.
Prep time: 5 minutes
Cook time: 10 minutesServes: 6
500g minced lamb
1-2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon cinnamon
1 tub natural yoghurt
You can use wooden or metal skewers for this recipe but if you use the latter, do make sure to soak them in water for half an hour first to stop them burning on the BBQ.
1. Mix all the kofta ingredients together with some salt and pepper in a bowl.
2. It's best to use your hands for this. Divide the mixture into four and shape each portion around the skewers using your hands. Grill each kofta on a hot BBQ for 4-5 minutes each side, or until cooked through. Alternatively, they can be cooked under a hot grill.
3. To make the minty yoghurt simply mix natural yoghurt with chopped mint and lemon juice to taste. Season with salt and pepper. Serve the koftas with the yoghurt, toasted pitta and salad.