Tender lamb koftas flavoured with mint and Middle Eastern spices. Perfect for the bbq / grill or griddling
If using bamboo skewers soak them in water for 20 minutes before starting to make your kofta mix; this will prevent them from burning during cooking.
Start by making a panade: Simply tear up half a slice of bread in to small chunks, place in a bowl and pour over 60ml / 1/4 cup milk. Allow to soak for 5 minutes, then gently mash with the back of a fork to form a lumpy paste (see images below).
In a separate bowl add the minced / ground lamb, along with the finely chopped or grated onion and mint leaves, 1 tsp each of ground coriander, ground cumin and baharat spice mix, 2 cloves of crushed garlic and the panade. Add a good pinch of salt and grind in a little pepper and mix with your hands to bring everything together.
Tip: You can chop the onion and mint leaves together in a food processor before you add them to your lamb mix
Divide the meat mix in to four equal pieces, then use your hands to roll each piece in to a long sausage shape, then take a skewer and gently guide it through the length of your kofta.
Heat a bbq/grill or griddle pan and cook the koftas until beautifully browned on the outside and the meat is cook all the way through around 20-25 minutes. I like to serve mine with greek style flatbreads, a Medeteranen salad and a minty yogurt dip.