Lamb koftas with cucumber sauce

PT1H

Share recipe

Ingredients

Metric

Imperial

Lamb kofta

Cucumber and yoghurt dip

1
To make the koftas, place all of the ingredients (except the rosemary) together in a bowl, ensuring all of the spices are evenly incorporated through the mince. Strip the leaves from the rosemary sprigs, leaving a few decorative leaves on the tips
2
Evenly divide the mixture into 4 and mould around the rosemary skewers forming a kebab shape. Refrigerate for 30 minutes before cooking
3
To make the dip, thinly slice the cucumber, lightly sprinkle with salt and set aside in a colander for 10 minutes. Dry the cucumber and mix with the yoghurt, mint and paprika
4
Cook the koftas on a hot chargrill for 5—6 minutes until cooked through, turning occasionally
5
Arrange the koftas on serving plates with a pot of the dip on the side. Serve immediately
Share recipe