Kofta Meshwiya (Grilled Spiced Lamb Skewers)

Kofta

• 1 medium Yellow onion
• 3 cloves Garlic
• 20 g Fresh parsley
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Allspice
• 600 g Minced lamb
• 1 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Cumin yoghurt sauce and serving

• 250 g Greek yogurt
• 1 tsp Ground cumin
• 1 large Lemon
• ¼ tsp Fine sea salt

1. If using wooden skewers, soak them in water for 20 minutes. Heat the grill to medium-high and clean and oil the grates.
2. Grate the onion on the coarse side of a grater, then squeeze out as much liquid as you can. Finely grate the garlic and finely chop the parsley.
3. In a mixing bowl, combine the minced lamb with the onion, garlic, parsley, ground cumin, ground coriander, allspice, olive oil, fine sea salt and black pepper. Mix with your hands for 1 to 2 minutes until tacky and well combined.
4. Divide the mixture into 8 portions and shape each one into a long sausage around a skewer, pressing firmly so it adheres. Make the kofta an even thickness so they cook at the same rate.
5. Grill the kofta for 8 to 10 minutes, turning every couple of minutes, until browned all over and cooked through. They should feel firm and the juices should run clear.
6. While the kofta cook, stir the greek yogurt with the ground cumin, a pinch of fine sea salt, and the juice of half the lemon. Cut the remaining lemon into wedges for serving.
7. Rest the kofta for 2 minutes, then serve hot with lemon wedges and the cumin yoghurt sauce alongside. Spoon any resting juices over the kofta.

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