Super easy Middle Eastern kofta that’s perfect for your next BBQ.
Lean lamb mince
500 g, extra-lean
1 medium, rind, finely grated and juiced
¼ cup(s), finely chopped
Mixed salad leaves
⅓ cup(s), extra, for salad.
- Thinly slice half the red onion and set aside. Coarsely grate remaining onion and place in a large bowl. Add mince, spice mix, 1 teaspoon rind and chopped mint. Mix well to combine. Divide mixture into 8 even portions. Shape each portion around a wooden skewer (see tip) to form a 10cm-long kofta.
- Preheat a chargrill or barbecue over medium-high heat. Cook kofta, turning, for 10 minutes or until cooked through.
- Meanwhile, combine salad leaves, 1 tablespoon juice, oil, extra mint and sliced onion in a large bowl. Serve kofta with salad.
SERVING SUGGESTION: Grilled roma tomatoes (quartered), plus grilled Turkish bread. TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.Freeze any leftover lemon juice in the holes of an ice-cube tray, then transfer to a snap-lock bag to use at a later date.