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Lamb kofta skewers with tzatziki
- Prep time:
- 25 mins, plus 20 mins soaking and 1 hr chilling
- Cook time:
- 10 mins, up to 40 mins, depending on cooking method
- Serves:
- 4 as a main (makes 25-30 skewers)
For a taste of summer sunshine, why not try Paul Merrett’s spiced lamb skewers with the traditional Greek cucumber and mint dip
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Ingredients
For the kofta skewers
- 1 cm cinnamon sticks
- 1/2 Star anise
- 1 tsp Fennel seeds
- 2 tsp Cumin seeds
- 1 pinch dried red chilli flakes
- 1kg minced lamb
- 20 mint leaves
- 2 tbsp chopped Coriander
- 01 pinch Salt
- 1 banana leaf, cut in a disc shape on plate to serve up on
For the tzatziki
Method
1. For the skewers: soak the skewers in warm water for 20 minutes (this helps to stop them burning).2. Grind all the spices in a pestle and mortar.
3. Place in a food processor along with the lamb mince, mint, coriander and salt. Beat together on the slowest setting until well incorporated.
4. Shape onto sticks and allow to sit in the fridge for 1 hour before cooking on a barbeque or griddle pan.
5. Cook for 8-10 minutes, turning regularly.
6. For the tzatziki: mix all the ingredients together.
7. Serve the skewers on the banana leaf with the tzatziki in a bowl alongside.
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Latest Comment
what are the different cooking method? as it varied between 10 and 40 min
what are the different cooking method? as it varied between 10 and 40 min