The Recipe

Ingredients
Method
  • 900g (2 lb) minced lamb
  • 2 onions, grated
  • 2 garlic cloves, crushed
  • 2 tsp mint sauce
  • 1/2 tsp allspice
  • 1 tbsp fresh parsley, chopped
  • Salt and freshly ground black pepper
  • Olive oil for brushing 10-12 skewers
  • 200g (7oz) Yeo Valley Natural Yogurt
  • 2 tbsp fresh mint leaves, chopped
  • 2 tbsp fresh basil leaves, chopped
  • Salt and freshly ground black pepper
  1. If using wooden skewers, soak in cold water for 30 minutes before hand.
  2. To make the yogurt dip: mix the yogurt with the herbs and season with a little salt and freshly ground black pepper. Chill until required.
  3. Place the minced lamb in a bowl with the onion, garlic, mint sauce, allspice and parsley. Season and mix with your hands until it binds together.
  4. Refrigerate for an hour to allow the flavours to develop. Divide the kofta mixture into 1O sausage shapes and press around or thread on to skewers. Brush with oil and oil the barbecue grate to prevent them sticking. Barbecue or grill them for 1O-12 minutes, turning frequently. Serve immediately with the herb yogurt dip.
Serves
10 skewers
Total Time
40 minutes plus 30 minutes soaking