Lamb koftas are a firm favourite of many Middle Eastern food enthusiasts, and the fresh mint in both the lamb and the yogurt here gives the dish a beautifully aromatic finish.
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Squeeze the excess liquid out of the courgettes, then place in a large bowl with the lamb, onion, breadcrumbs, sesame seeds and half of the mint. Add the egg, then, using your hands, mix well together. Firmly squeeze large handfuls of the mixture around 12 metal or bamboo skewers and shape into long ovals. (If using bamboo skewers, soak them in water for 20 minutes fi rst to prevent burning when cooking.)
Grill or barbecue the koftas for 8-10 minutes, turning occasionally, until browned. Take care as they will be quite delicate until they’re cooked through.
Arrange the spinach, carrots and cucumber on plates. Stir the remaining mint into the yogurt and serve with the koftas and mixed salad.
Typical values per serving when made using specific products in recipe
Energy | 1,972kJ/ 474kcals |
|---|---|
Fat | 31g |
Saturated Fat | 15g |
Carbohydrates | 21g |
Sugars | 2.7g |
Fibre | 4g |
Protein | 24g |
Salt | 1.3g |
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