Koftas recipe
1kg lamb mince
1 clove garlic, peeled and crushed
1 medium onion, peeled and very finely chopped or grated
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh coriander leaves, finely chopped
2 tablespoons fresh mint leaves, finely chopped
1 tablespoon ground paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ground cayenne pepper
12 large wooden skewers soaked in water for an hour or 12 metal skewers.
Spicy yoghurt
250ml Greek style yoghurt
1 clove garlic, peeled and crushed
½ teaspoon each ground cumin, coriander, chives and mint
¼ teaspoon ground cayenne pepper
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Couscous salad
1 cup couscous
1 cup water
¼ cup raisins
2 tablespoons lemon juice
¼ cup toasted flaked almonds
2 tablespoons toasted pine nuts
2 tablespoons toasted pistachios
2 tablespoons chopped coriander
½ small red onion, thinly sliced
2-3 tablespoons extra virgin olive oil
salt and pepper
extra lemon juice, to taste
Method
Combine all ingredients for koftas in a bowl and refrigerate for at least one hour. Combine all ingredients for spicy yoghurt and refrigerate until ready to use.
Divide the meat mixture into twelve and shape each around a skewer.
Heat a flat or char grill plate on high and cook for about ten minutes, turning often. Check that the barbecue is not too hot or they may burn.
Pile three skewers on each plate and drizzle the spicy yoghurt over the top. Serve with couscous salad.
Couscous salad
Combine couscous and water in a large serving bowl and stand 10 minutes for couscous to absorb the water. Fluff up with a fork before adding remaining ingredients. Season to taste with salt, pepper and lemon juice if desired.
