Prep time: 20 mins | Cook time: 10–12 mins | Servings: 4

Ingredients

• • Meat: 500g minced lamb (ideally around 15–20% fat content to keep them juicy)

  • Aromatics:

    • 1 small brown onion (very finely grated or minced; squeeze out excess moisture in a paper towel)

    • 2 cloves garlic, crushed or minced

  • Herbs:

    • 1/2 cup fresh flat-leaf parsley, finely chopped

    • 1/4 cup fresh mint leaves, finely chopped

  • Spices:

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • 1 tsp smoked paprika (or sweet paprika)

    • 1/2 tsp ground cinnamon

    • 1/2 tsp cayenne pepper or red pepper flakes (optional, for heat)

  • Seasoning:

    • 1.5 tsp fine sea salt

  The Method

  Prepare the aromatics. Grating the onion is the secret to a smooth kofta, but it holds a lot of water. Place your grated onion in a paper towel and gently squeeze out the excess moisture.

  Mix the kofta. In a large mixing bowl, combine the minced lamb, drained onion, crushed garlic, chopped parsley, mint, and all the spices. Using your hands, mix everything together thoroughly until the spices are evenly distributed and the meat binds together slightly.

  Shape the skewers. Divide the mixture into 8 equal portions. With slightly damp hands {helps not to stick), mold each portion into a long, sausage-like oval shape. If you are using wooden skewers, you can mold the meat directly around them. Place the shaped koftas on a tray and refrigerate for at least 30 minutes to help them hold their shape during cooking.

  Sear to finish. Heat a cast-iron skillet or grill pan over medium-high heat with a light drizzle of oil. Cook the koftas for 10-12 minutes, turning occasionally, until they are beautifully browned on all sides and cooked through. Serve immediately alongside a generous dollop of tahini yoghurt and fresh herbs.