LAMB KOFTE KEBABS WITH FRESH HERB & CUCUMBER YOGHURT
Ingredients Serves 4
500kg good quality lamb meat (from the leg or shoulder)
1 clove garlic,
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon sweet paprika
½ teaspoon freshly ground black pepper
A generous pinch of hot paprika
6 fresh mint leaves
Salt to taste
To make the kofte, Place the lamb with the garlic, mint leaves and spices in the food processor. Blend to form a fine mince.
Place in a bowl, cover and refrigerate for 20 minutes to allow the flavours to develop. With wet hands, divide the seasoned mince into 8 equal portions and mould each one around a wooden skewer into a long sausage shape.
When ready to cook, heat a griddle or grill to it’s highest setting. Place the köftes on the griddle or grill and cook for 2–3 minutes on each side, or until golden brown and cooked through. Serve with fresh herb & cucumber yoghurt.
FRESH HERB & CUCUMBER YOGHURT
1 small cucumber, peeled, de-seeded and cut into chunks.
125g cream cheese
120ml natural yoghurt
4tbsp finely chopped herbs such as basil, coriander,
1tbsp white wine vinegar
Place all the ingredients in a food processor and blend for 10 seconds.
Place in a bowl and chill until required.