For ➍900 g minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 ts dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt & freshly ground black pepper
carrot & kohlrabbi salad with minted yogurt
Preheat a charcoal barbecue 40 m ahead of cooking or a gas barbecue 10 m ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking.
Cover 8 bamboo skewers with cold water and leave them to soak.
Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, 1 ts of salt and some freshly ground black pepper. Mix together with your hands until bound together.
Divide the mixture into 8 and mould it into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for 5 m, turning occasionally, until browned all over and cooked through.
Spread the minted yogurt over 1 large or 4 individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.
Cover 8 bamboo skewers with cold water and leave them to soak.
Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, 1 ts of salt and some freshly ground black pepper. Mix together with your hands until bound together.
Divide the mixture into 8 and mould it into long sausage shapes around the drained bamboo skewers.
Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for 5 m, turning occasionally, until browned all over and cooked through.
Spread the minted yogurt over 1 large or 4 individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.
