Ingredients
- 8 bamboo or metal skewers
- 7 garlic cloves (to bake)
- 1 garlic clove
- crushed
- 14 teaspoon salt
- 200 g plain yogurt (natural)
- 12 fresh cilantro
- chopped (coriander)
- 1 teaspoon lemon rind
- grated
- 1 tablespoon lemon juice
- 700 g ground lamb
- 4 green onions
- finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons coriander powder
- lemon wedge
- to serve
Instructions
- If using bamboo skewers, soak these in water while preparing koftas.
- Preheat oven to 200C Wrap up 7 of the garlic cloves in foil and bake 30 minutes.
- Remove from oven.
- When cool, squish out of the skins into a bowl, discard skins.
- Mash with the salt to form a paste.
- Then add yogurt, fresh coriander, lemon rind and lemon juice.
- Set aside.
- Put crushed garlic, lamb, green onion, spices and a pinch of salt in a large bowl.
- Mix to combine.
- Divide mix into 8 oval shapes and thread onto skewers.
- Refidgerate 15 minutes to firm up.
- Preheat BBQ plate or chargrill to medium-high.
- Spray skewers with oil spray before putting them on.
- Cook 3-4 minutes, turning or until cooked through.
- Arrange koftas on a plater with lemon wedges and a bowl of yogurt mixture.
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