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22 September 2014,18:49 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Place 8 wooden skewers in a shallow bowl of cold water and leave to soak for 30 minutes.
  • Place the lamb, onion, spices and coriander and mint in a food processor with plenty of salt and pepper. Process for 2 minutes until finely minced.
  • Transfer to a bowl and cover and chill in the refrigerator for 30 minutes. Preheat the grill to medium-high.
  • Divide the mixture into 8. Wrap the mixture around the soaked wooden skewers to form oval shapes. Brush with a little of the oil and grill for 20 minutes, turning frequently until cooked through. Meanwhile, mix the yogurt, cucumber and mint sauce together in a small bowl and season with salt and pepper.
  • Place the salad leaves in a large bowl. Whisk together the rest of the oil with the lemon juice and season to taste.
  • Pour the dressing over the salad leaves and toss to coat. Serve the hot koftes, on or off the skewers, with the salad and cucumber and mint yogurt.


  • 500 grams lean minced lamb
  • 2 small onion, finely chopped
  • 4 teaspoon each ground coriander, ground cumin and paprika
  • 4 tablespoon chopped fresh coriander
  • 4 tablespoon chopped fresh mint
  • 5 tablespoon sesame oil
  • 8 tablespoon natural yogurt
  • 100 grams cucumber, grated
  • 4 teaspoon mint sauce
  • 150 grams mixed baby leaf and herb salad
  • 2 tablespoon lemon juice
  • Salt and pepper

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