Lamb Kofta Platter with Tahini Lemon Sauce and Salad

Kofta

• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 600 g Minced lamb
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Tomato and cucumber salad

• 4 medium Tomato, ripe
• 1 large Cucumber
• 2 tbsp Extra virgin olive oil
• 1 medium Lemon

Tahini sauce and serving

• 120 g Tahini
• 4 pieces Naan bread

1. If using wooden skewers, soak them in water for 20 minutes. Finely grate the onion, then squeeze out as much liquid as you can. Finely grate the garlic and finely chop the parsley.
2. In a mixing bowl, combine the lamb, onion, garlic, parsley, cumin, coriander, salt and pepper. Mix vigorously for 1 to 2 minutes until the mixture becomes tacky and holds together well. Divide into 8 portions and shape each around a skewer into a long, even kofta.
3. Heat a grill to medium-high and lightly oil the grates with a little of the olive oil. Grill the kofta for 8 to 10 minutes, turning every couple of minutes, until browned and cooked through. Rest for 5 minutes.
4. Meanwhile, dice the tomatoes and cucumber and put them in a bowl. Dress with the remaining olive oil and a squeeze of lemon juice, then season with a pinch of salt and pepper to taste. Set aside so the flavours mingle.
5. Make the tahini sauce: in a small bowl, stir the tahini with 2 to 3 tbsp lemon juice and 2 to 4 tbsp water until smooth and pourable. Season with a pinch of salt and pepper to taste. Warm the naan briefly on the grill, then serve everything together as a platter.

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