For the kofta:
500g lean lamb mince 1/2 medium white onion, finely chopped
1 tbsp fresh mint or coriander, finely chopped
2 garlic cloves, finely chopped
1/2 tsp ground cinnamon
1 tsp ground coriander
pinch of sea salt flakes
1 tsp ground cumin
Pinch of ground black pepper
Pinch of chili powder
For the mint sauce:
150g Greek yoghurt
1 tbsp fresh mint, finely chopped (or use 1 tsp mint sauce)
60g cucumber, seeded, and finely diced
juice of half a lemon
lemon wedges to serve
Makes 4 skewers
Per skewer and sauce: 320 calories 16g fat 8g carbs 36g protein
Pre-soak 4 wooden skewers. Line a grill tray with foil.
Place the kofta ingredients in a large bowl. Using your hands, mix the ingredients together until thoroughly combined. Refrigerate for 30 minutes or more.
Divide the mixture into 8, then roll each piece into an oval shaped kofta. Thread two koftas onto each of the four skewers.
Prepare a medium grill. Place the koftas onto the grill tray and cook for 3-4 minutes each side. Ensure the koftas are cooked through (the juices should run clear).
Mix together the mint sauce ingredients in a bowl. Serve the lamb koftas with the sauce and a side salad and a wedge of lemon.
Refrigerate any leftover koftas in an airtight container for up to 3 days or freeze on the same day. Refrigerate any leftover sauce in an airtight container for up to 3 days.