Lamb Kofta Skewers

Ingredients

• 700 g lamb mince, not too lean
• 1 onion, grated and squeezed dry
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• a large handful of parsley, chopped
• a handful of mint, chopped
• 2 tsp sumac
• 200 g Greek yoghurt, to serve

Method

1. Mix and knead

   Combine everything with a heavy teaspoon of salt and knead it hard for a couple of minutes until it turns sticky and slightly paste-like. That stickiness is what keeps the kofta on the skewer.

   3 min

2. Chill

   Rest the mixture in the fridge for at least twenty minutes. Cold, firm mince holds its shape over fierce heat.

   20 min

3. Shape

   Mould handfuls around flat metal skewers into long sausages, pressing firmly. Flat skewers stop them spinning when you turn them.

4. Grill hard

   Cook over a very hot grill or griddle, turning only when each side has charred and releases cleanly. Around eight minutes in total.

   8 min

5. Serve

   Dust with sumac and serve with yoghurt and flatbread.