30 mins to 1 hour
less than 10 mins
Serves 4
Delicious, healthy and quick to make – you really must have these easy posh kebabs at any barbecue!
By Rick Stein
Ingredients
- 900g/2lb minced
lamb - 2
onions, finely grated - 6
garlic cloves, crushed - 2 tsp
dried chilli flakes - 1 small bunch of flatleaf
parsley, chopped -
oil for brushing - 2 vine-ripened tomatoes, thinly sliced
-
salt - freshly ground
black pepper
For the minted yoghurt
- 200g/7oz Greek natural
yoghurt - 2 tbsp chopped
mint
For the carrot salad
- 2 large
carrots, peeled and halved - 2
kohlrabi, peeled - 2 tbsp
sunflower oil - 4 tsp
cumin seeds - 4 tsp
lemon juice
Method
-
Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking.
-
Cover eight bamboo skewers with cold water and leave them to soak.
-
Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
-
Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
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For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.
-
For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
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Put these in a bowl with a large pinch of salt and mix together well.
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Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
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Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.
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Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnsih with the sliced tomatoes and serve with the salad.