Minted Lamb Skewers - Bartons Pickles

Koftas are deliciously spiced, fragrant meatballs eaten inside a pita or flatbread with a cool minted yogurt dressing and some salad. Our fun-to-eat version is skewered and is a good quick and delicious meal.

Did you know that a Kofta comes from the Persion word ‘Ground Meat’ and is a type of meatball made from minced or ground meat, usually beef, lamb or pork, and is a popular dish in many Eastern cuisines.

We think it’s best to use metal skewers, but if using wooden skewers, it’s a good idea to get them soaking in a tray of water for half an hour before use so that the wooden skewers don’t burn.

Ingredients

400g British minced lamb
1 clove Garlic (peeled and crushed)
4 tablespoons Natural Greek Yogurt
1 teaspoon Ground Cumin
Sprinkle Sea Salt
½ Lemon (cut into wedges to decorate and to season to taste)
¼ jar Bartons Mint Sauce (some for the meat and some for the yogurt)
2 each - Flatbreads or Pita Breads (Warmed by Toasting)
Salad, Cucumber (sliced in sticks) and fresh Parsley garnish to decorate

Method

Place minced lamb, crushed garlic, ground cumin, sprinkle of salt and 3 teaspoons of Bartons Mint Sauce into a mixing bowl and combine well.
Heat the grill to medium.
Divide the mixture into four to six equal pieces or balls. Then, with damp hands, shape the meat around and along each skewer, pressing little indents in the meat as you go, for a nice texture.
Grill the kebabs for 8-10 minutes (3-4 minutes on each side) until golden and cooked through.
Mix the yogurt and 3-4 teaspoons of Bartons Mint Sauce.
Warm the flatbreads or pitta breads in a toaster.
Carefully take the meat off the skewers and serve the Koftas tucked into warm toasted breads with a salad.
Drizzle the meat with the cool minty yogurt and a drizzle of olive oil.
Season with salt and a squeeze of lemon juice. Serve with a salad and some parsley garnish.