Lamb Koftas With Lemon Yoghurt

Ingredients

• 240g greek yoghurt
• 3 tbsp extra virgin olive oil divided
• 3 garlic cloves grated, 1 for sauce, 2 for koftas
• 1 lemon juice
• 500g lamb mince 20% fat
• 1 onion half thinly sliced, half grated
• 15g breadcrumbs
• 2 tbsp parsley chopped
• 2 tsp cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 tsp salt plus a pinch for the cabbage, divided
• 1/2 tsp freshly ground black pepper divided
• 300g red cabbage shredded
• 130g shredded iceberg
• 2 tomatoes cut into wedges
• 1/3 cucumber sliced on diagonal
• 8 pita breads

Method

1. Prepare the skewers

   Flat metal skewers work best for koftas because they help the meat grip and cook evenly. If using wooden skewers, soak 8 in cold water for at least 30 minutes. If you plan to cook in a frying pan rather than on a grill, skip the skewers altogether – a skewered kofta will not lie flat in most pans – and shape the mixture into logs instead.

2. Prepare the vegetables

   Thinly slice half the onion and grate the other half, keeping them separate. Shred the red cabbage, cut the tomatoes into wedges, slice the cucumber on the diagonal and chop the parsley. A mandoline makes quick work of the onion and cabbage, but a sharp knife is fine too.

3. Make the yoghurt sauce and pickle the cabbage

   Combine the yoghurt, 2 tbsp of the olive oil, 1 grated garlic clove, the juice of half the lemon, and 1/4 tsp each of the salt and black pepper. Set aside in the fridge to firm up while you make the koftas. Toss the shredded red cabbage and sliced onion with the juice of the remaining lemon half and a pinch of salt, and set aside to lightly pickle.

4. Make the kofta mixture

   Put the grated onion in a large bowl. Add the lamb mince, breadcrumbs, 2 grated garlic cloves, chopped parsley, 2 tsp each of cumin, ground coriander and paprika, 1 tsp ground cinnamon, 1/2 tsp cayenne pepper, the remaining 3/4 tsp salt and 1/4 tsp black pepper. Mix well with your hands.

5. Shape the koftas

   Divide the mixture into 8 portions and shape onto the skewers, or into logs about 12cm long if you are cooking without them. Press firmly so they hold together.

6. Cook the koftas

   Heat a large cast iron grill, or if you do not have one, a frying pan over medium-high heat with the remaining 1 tbsp oil. Cook the koftas in batches for 7–9 minutes per batch depending on thickness, turning to brown all over, until browned throughout with no pink in the centre. Remove to a warm plate while you cook the remaining koftas.

7. Warm the pitas and serve

   Warm the pitas in a dry pan for 1 minute each side, or wrap in foil and heat in the oven at 180°C for 5 minutes. Spread with yoghurt sauce, add the dressed cabbage, lettuce, tomato wedges and sliced cucumber along with the koftas, then drizzle with extra sauce and serve.

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