For the lamb koftas:
- 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
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp chopped fresh mint leaves
- 1 ½ tbsp chopped coriander leaves
- 175ml of harissa
- 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.
- 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.
- In a small bowl, whisk all the yoghurt ingredients together - you should have 240ml. Cover and refrigerate until ready to serve.
- To barbecue the koftas, prepare the barbecue for direct heat, approximately 200-230C - a high heat is required. While the barbecue heats, let the kofta mixture sit at room temperature. Alternatively, you can place a griddle pan over a high heat on the hob or turn your grill up to high to cook the koftas.
- Lightly brush the koftas with olive oil. Grill the kofta over grilling/direct medium-high heat, with the lid closed, or cook on the pan or under the grill for 8-12 minutes, until browned on all sides and cooked through, turning occasionally.
- Arrange on a serving platter, drizzle with olive oil and garnish with mint and coriander. Serve with the harissa and yoghurt sauces.
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