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Ingredients
- 750g good-quality lamb mince
- 100g fine fresh white breadcrumbs
- 2 tsp fennel seeds, dry-roasted, finely ground
- 1 tsp cumin seeds, dry-roasted, finely ground
- ¼ cup fresh mint, finely chopped
- 1 tbsp lemon zest
- 1 egg white
- ½ cup thick natural yoghurt
- ¼ cup mint, finely chopped
- Juice of ½ lemon
- 1 tbsp olive oil
- Toasted pita bread, to serve
- Lemon wedges, to serve
Method
Heat the barbecue to medium-high heat. Combine lamb mince, breadcrumbs, spices, mint, lemon zest and egg white in a large bowl. Season to taste and mix lightly.
Roll mixture into 16 golf-ball-sized balls, then skewer two balls on long metal skewers.
Cook on barbecue, turning occasionally, until just cooked (five to eight minutes).
For yoghurt dressing, combine yoghurt, mint, lemon juice and oil in a bowl, season to taste and mix, refrigerate until chilled.
Serve kofte with pita bread and lemon wedges, drizzled with dressing.
