Ingredients
For the kofta
- 500 g minced lamb (ideally grass-fed)
- 1 small onion, grated and squeezed dry
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- A handful each of parsley and mint, finely chopped
- 1 tsp sea salt
For the mint yoghurt
- 200 g Greek or homemade yoghurt
- A handful of mint, chopped
- 1 small garlic clove, crushed
- A squeeze of lemon
For the salad
- Tomatoes, cucumber, red onion, olives and feta, dressed with olive oil, red wine vinegar and oregano
Method
- Mix: combine all the kofta ingredients with your hands until well mixed. Divide into 12 and shape into sausage shapes around skewers (soak wooden skewers in water first) or into small patties.
- Chill: chill for 15 minutes so they hold their shape.
- Make the yoghurt and salad: mix the yoghurt ingredients and season. Make the salad.
- Grill: heat a griddle pan, barbecue or grill until very hot. Cook the kofta for 8–10 minutes, turning, until charred outside and cooked through.
- Serve: serve the kofta with the mint yoghurt and Greek salad.
Why it's good for you: Lamb provides high-quality protein, iron, zinc and vitamin B12, and grass-fed lamb contains more omega-3 fats. Warm spices like cumin and cinnamon make the meat easier to digest, and live yoghurt and mint are traditional partners for soothing the stomach.
Good to know: Make sure the kofta are cooked right through, with no pink in the middle.
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