Lamb Kofta with Yoghurt & Cucumber Dip
- 800g lamb mince
- Combine lamb, spring onions, herbs, garlic, spices and seasoning in a large bowl and mix well with your hands.
- Divide mixture into 12 portions and roll each into a sausage shape. Thread the kofta onto pre-soaked skewers, pressing them on to hold. Cover and refrigerate for 20 minutes.
- Cook kofta on a lightly oiled, pre-heated grill plate or barbecue for approx 8-10 minutes over a medium heat, turning throughout cooking time. Remove to a plate and sit covered for 5 minutes before serving.
- Yoghurt & Cucumber Dip:
- Place Jalna Greek Yoghurt in a bowl, squeeze excess liquid from grated cucumber and add to yoghurt with the lemon juice, garlic and seasonings. Mix well and serve with the lamb kofta and lemon wedges.