Lamb kofta with yoghurt sauce

Ingredients

For the kofta:

• Extra-virgin olive oil
• 900g minced lamb
• 6 crushed garlic cloves
• ½ small onion, chopped
• 4 tbsp chopped coriander leaves and tender stems
• 4 tbsp chopped fresh mint leaves
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 ½ tsp sea salt
• 1 tsp sweet paprika
• ½ tsp cayenne pepper
• ½ tsp ground black pepper

For the yoghurt sauce:

• 240ml natural Greek yoghurt
• 1 tbsp chopped fresh mint leaves
• 1 crushed garlic cloves
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp hot sauce, tabasco

For the side sauce:

• 2 tbsp extra virgin olive oil
• 1 ½ tbsp chopped fresh mint leaves
• 1 ½  tbsp chopped coriander leaves
• 175ml of harissa

Directions

In the kitchen:

1. Lightly oil a large baking tray. In a large bowl, combine all the remaining kofta ingredients and mix gently with your hands until evenly distributed. Divide into 18 equal portions (about 55g each) and arrange on a baking tray.
2. With damp hands and a light touch, form each portion into an oval shape (7.5cm long and 4cm wide). Insert a skewer into each portion. Cover loosely with clingfilm and refrigerate for 1 – 8 hours to firm up.
3. In a small bowl, whisk all the yoghurt ingredients together. You should have 240ml. Cover and refrigerate until ready to serve.
   
   At the barbecue:
4. Prepare the barbecue for direct heat, approx. 200-230°C. A high heat is required. While the barbecue heats, let the kofta mixture sit at room temperature.
5. Lightly brush the koftas with olive oil. Grill the kofta over grilling / direct medium-high heat, with the lid closed, for 8-12 minutes, until browned on all sides and cooked through, turning occasionally.
6. Arrange on a serving platter, drizzle with olive oil and garnish with mint and coriander. Serve with the harissa and yoghurt sauces.
7. To view Weber's full product range and for more recipe inspiration visit www.weber.com 

Recipe taken from Weber’s Barbecue Bible Cookbook, Hamlyn, €30