Recipe of the Month - November
Lamb Kofte Kebabs, with Minted Yoghurt Sauce
Provided by Dave Pay, Life’s Kitchen Director of Food
Serves 2
Ingredients
For the Koftes
- 500g Minced Lamb
- 1 x Red Onion, Finely Chopped
- 1 x Teaspoon Ground Cumin
- 1 x Teaspoon Dried Mint
- 1 x Teaspoon Dried Chilli Flakes
- 2 x Cloves Crushed Garlic
- Salt & Pepper
For the Sauce
- 200g Greek Yoghurt
- 1 x Clove Crushed Garlic
- Juice of One Lemon
- 4 Sprigs of Fresh Mint, Finely Chopped
- Salt & Pepper
Method
For the kebabs combine all the ingredients in a bowl and squeeze together well with your hands.
Once well mixed split into 8 and squeeze onto skewers so they look like large sausages on sticks! Leave in the fridge for an hour to firm up.
- Meanwhile mix together all the ingredients for the sauce and set aside.
- Cook the kebabs on a BBQ for best results until nicely coloured and cooked through.
- Serve over salad drizzled with the sauce.
To serve:
Serve with a crisp tossed salad, warm pitta bread and a nice glass of dry white wine or soda water over ice with fresh lime and mint as an alternative.
