Lamb Kofta Kebabs with Garlic Yoghurt

Ingredients

Lamb Koftas

• 500 g lamb mince
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh coriander, chopped
• 1 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 1 tsp BlixSam Steakhouse Spice (optional)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 8 wooden or metal skewers

Garlic Yoghurt

• 1 cup plain Greek yoghurt
• 2 cloves garlic, crushed
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Pinch of salt

Method

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a large bowl, combine the lamb mince, onion, garlic, parsley, coriander, Smoke Craft, Garlic Melt, Steakhouse Spice (if using), cumin, ground coriander, olive oil, salt and black pepper.
3. Mix well until the ingredients are evenly combined.
4. Divide the mixture into 8 portions and shape each portion around a skewer, pressing firmly to form long sausage-shaped kebabs.
5. Preheat a braai, grill or grill pan to medium-high heat.
6. Cook the koftas for 10–12 minutes, turning regularly until browned on all sides and cooked through.
7. Meanwhile, combine the yoghurt, garlic, lemon juice, parsley and salt in a bowl and mix until smooth.
8. Allow the koftas to rest for 2–3 minutes before serving.
9. Serve the lamb koftas with the garlic yoghurt for dipping or drizzling.

BlixSam Tip

• Warm pita bread
• Greek salad
• Lemon rice
• Grilled vegetables
• BlixSam Santorini Marinade drizzled over the salad