Quick & Easy

Lamb kofta with cucumber yoghurt

Perfect for a tapas plate or light lunch, these lamb koftas go perfectly with the fresh cucumber yoghurt and warm pitta bread.
Lamb kofta with cucumber yogurtAustralian Women's Weekly


Lamb kofta
Cucumber yoghurt


1.If using wooden skewers, soak them in water for 30 minutes.
2.Combine lamb, garlic, onion, chilli, coriander, mint, ras el hanout and salt and pepper to taste in a large bowl; mix well. Cover, refrigerate for at least 1 hour.
3.Meanwhile, to make cucumber yoghurt, cut cucumbers in half and scrape out the seeds with a teaspoon and discard; grate coarsely. Squeeze out the excess liquid using your hands. Combine the grated cucumber with yoghurt, cumin, mint and salt to taste in a medium bowl; stir well to combine.
4.Divide lamb mixture into 12 portions and shape around each skewer. Cook the skewers on a heated oiled flat plate or griddle pan over a medium heat for about 10 minutes, turning often, until browned and cooked through. Check that the barbecue is not too hot. as they may burn.
5.Serve skewers with cucumber yoghurt and lettuce on grilled wheat tortillas.

Uncooked lamb mixture suitable to freeze. Not suitable to microwave.


Related stories