Lamb kofta with pittas

Name: Lamb kofta with pittas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Lamb mince; 1 Onions, grated and squeezed dry; 0.5 Garlic, about 3 cloves, crushed; 15 g Fresh parsley, finely chopped; 5 g Ground cumin; 5 g Ground coriander; 5 g Smoked paprika; 4 g Salt; 15 ml Olive oil; 150 g Greek yoghurt; 0.5 Lemons, juice only; 6 Pitta breads; 1 Cucumber, sliced; 3 Tomatoes, sliced; 0.5 Lettuce, shredded

Herby spiced lamb koftas cooked under the grill, with warm pittas, salad and a garlicky yoghurt dip.

Ingredients

500 g Lamb mince
1 Onions, grated and squeezed dry
0.5 Garlic, about 3 cloves, crushed
15 g Fresh parsley, finely chopped
5 g Ground cumin
5 g Ground coriander
5 g Smoked paprika
4 g Salt
15 ml Olive oil
150 g Greek yoghurt
0.5 Lemons, juice only
6 Pitta breads
1 Cucumber, sliced
3 Tomatoes, sliced
0.5 Lettuce, shredded

Method

Heat the grill to high. If you are using wooden skewers, soak them in water.
Mix the lamb with the onion, garlic, parsley, spices and salt. Squeeze it together with your hands until sticky.
Divide into 12 and shape each into a short sausage, threading onto skewers if you like. Brush with the oil.
Grill for 10 to 12 minutes, turning every few minutes, until browned and cooked all the way through.
Stir the lemon juice and a pinch of salt into the yoghurt. Chop the salad.
Warm the pittas and serve the koftas with the salad and yoghurt sauce.