Lamb Kofta-style spiced minced lamb skewers

Hand-minced lamb skewers with onion, parsley and warm Middle Eastern spices, grilled over high heat and served with mint yoghurt, sumac onions and warm flatbread.

Ingredients

• 500 g minced lamb (not too lean — 15-20% fat is ideal)
• 1 small onion, very finely grated (squeeze out the juice)
• 3 garlic cloves, crushed
• 1/2 cup flat-leaf parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• Olive oil for brushing
• To serve: warm flatbread, mint yoghurt, sumac onions, lemon wedges

Method

1. Mix the kofta. In a large bowl combine lamb, grated onion, garlic, herbs and all spices. Mix by hand for 2-3 minutes until the mixture is sticky and homogeneous — this is what makes them hold on the skewer.

2. Rest the mixture in the fridge for at least 30 minutes (or up to 4 hours). This lets the spices bloom and the mixture firm up so it sticks to the skewer.

3. Form onto skewers. Divide the mixture into 8 equal portions. Wet your hands and mould each portion around a flat metal skewer into a long sausage shape, pressing to flatten slightly so they cook evenly.

4. Heat the grill. A charcoal BBQ is ideal — you want high direct heat. Or use a griddle pan on maximum heat with the kitchen well-ventilated. Brush the kofta with olive oil.

5. Cook for 3-4 minutes per side, turning carefully once you see good char marks. Don’t move them too early or they’ll fall off the skewer. They’re done when firm to the touch and cooked through (no pink inside).

6. Serve immediately on warm flatbread with mint yoghurt, sumac onions (red onion + sumac + lemon juice, 10 min), and lemon wedges for squeezing over.

Notes

If using wooden skewers, soak them in water for 30 minutes first to prevent burning.