As the weather starts to brighten, even if we’re not quite there yet, those tantalising glimpses of summer alongside the easing of restrictions have got us thinking about great summer dishes for sharing with friends and family.
Lamb koftas are a Middle Eastern classic. Super quick and easy to make, full of fresh flavours, and ideal for serving outdoors buffet style.
Shape into balls, burgers, or use a skewer or stick to create kebabs. Cook them on the BBQ, under a very hot grill, or in a chargrill pan, and serve with flatbreads, chili sauce, yoghurt, salad, and plenty of pickles.
- 1 kg lamb mince
- 2 tsp ground cumin
- 8 tsp garam masala
- 2 large onions peeled and grated
- 3 cloves garlic peeled and grated
- 1 bunch coriander finely chopped
- 2 tbsp sriracha sauce plus extra to serve
- 1 whole cucumber peeled and seeded
- 200 g natural yoghurt
- 1 sprig mint leaves, finely chopped
- 1 pinch smoked paprika
- 8 pitta breads
- 4 large tomatoes sliced
- 100 g pickled red cabbage
- 1 large red onion
- salt and pepper to season
- 4 each dill pickles
- 4 each pickled peppers
- In a large bowl mix together the mince, cumin, garam masala, onions, garlic, coriander and sriracha sauce. Get really stuck in and make sure it's well mixed.
- Shape into small balls, burgers, or shape around kebab skewers or sticks. Chill for at least one hour, or overnight.
- Finely slice the cucumber, then sprinkle with salt and set aside for 20 minutes.
- Drain the cucumber, then mix with the yoghurt, mint and paprika.
- Whether you use a BBQ, grill or pan, ensure that it's really hot to ensure that you get those blackened edges. Turn occasionally over the course of 5-8 minutes until cooked through.
- Serve the koftas with the breads, sauces, salads and pickles. Ideal served in separate dishes to allow everyone to help themselves.