These lamb koftas are a super protein packed snack or main meal. Serve with a large salad.
For the kofta:
500g lean lamb mince
1/2 medium white onion, ﬁnely chopped
1 tbsp fresh mint or coriander, ﬁnely chopped
2 garlic cloves, ﬁnely chopped
1/2 tsp ground cinnamon
1 tsp ground coriander
pinch of sea salt ﬂakes
1 tsp ground cumin
pinch of ground black pepper
pinch of chili powder
For the mint sauce:
150g Greek yoghurt
1 tbsp fresh mint, ﬁnely chopped (or use 1 tsp mint sauce)
60g cucumber, seeded, and ﬁnely diced
juice of half a lemon
lemon wedges to serve
Makes 4 skewers
Per skewer and sauce:
Pre-soak 4 wooden skewers.
Line a grill tray with foil.
Place the kofta ingredients in a large bowl.
Using your hands, mix the ingredients together until thoroughly combined.
Refrigerate for 30 minutes or more.
Divide the mixture into 8, then roll each piece into an oval shaped kofta.
Thread two koftas onto each of the four skewers.
Prepare a medium grill.
Place the koftas onto the grill tray and cook for 3-4 minutes each side.
Ensure the koftas are cooked through (the juices should run clear).
Mix together the mint sauce ingredients in a bowl.
Serve the lamb koftas with the sauce and a side salad and a wedge of lemon.
Refrigerate any leftover koftas in an airtight container for up to 3 days or freeze on the same day.
Refrigerate any leftover sauce in an airtight container for up to 3 days.