Lamb Koftas with Yoghurt Dressing

Note: I made 1.5x for the photos. Recipe makes 8 skewers with 500g/1lb meat.

1. Soak Skewers – if using wooden or bamboo skewers and planning to cook on BBQ grill or under broil/oven grill, soak for for 30 minutes prior to threading meat on.

If using metal skewers, cooking on stove or plate side of BBQ, no need to do this.

2. Flatbread – any flatbreads that can be wrapped around the koftas will work a treat here. If using small pita breads (pictured), stuff each one with 2 koftas (this is enough for a normal meal I find), or make them with 1 kofta each (pictured in post). Or use large flatbreads (like Lebanese bread) and make 1 long one.

You could also make your own – try these Easy No Yeast Flatbreads!

3. Salad for stuffing– I usually make this Red Cabbage Mint Salad which is on theme and also the fresh mint flavour goes beautifully here. Other options are:

Shredded iceberg lettuce (or just handfuls of leafy greens) with slices of tomato and onion (like the way Doner Kebabs are made), some fresh coriander/cilantro, parsley or mint would also be lovely Tabbouleh – see recipe inDoner Kebabrecipe

More options:

This seasoned Middle Eastern Lentil Rice Pilaf (Mejadra) is super tasty and would go perfectly to serve on the side / stuffing inside the pitas Middle Eastern Chickpea Salad with Cucumber and Tomato (skip the chickpeas if you want) – great juicy crunch factor Hummus instead of / in addition to yogurt sauce Add a side of juicy marinated BBQ Vegetables(or road them!) – extra amazing to stuff into pitas with the koftas

4. Nutrition per kofta, assuming 2 koftas stuffed in 1 pita bread and assuming fatty lamb mince is used (supermarket mince is leaner so will be less calories). Assumes all sauce used (full fat yogurt).