Lamb and Rosemary Koftas

• Meat

  • 800 g Lamb mince

• Produce

  • 2 1/2 tsp Coriander, ground
  • 1 Cucumber
  • 3 Garlic cloves
  • 2 Lemons, wedges
  • 8 Rosemary

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Dairy

  • 200 g Greek or plain yogurt

• Other

  • 6 Pita breads or equally delicious,if not more with flat breads

Found on gillianskitchen.com

Description

Directions

• You can either cook these on the BBQ or use a griddle pan
• In a large bowl, mix together the mince, spices and garlic
• Season and shape into balls and flatten slightly
• Wrap each kofta around a short rosemary sprig, with the stalk sticking out at one end, to avoid burning the end leaves you can cover the tips with foil
• Brush the koftas with a little oil and place on a baking tray
• Grill, griddle or BBQ for 10 mins or until cooked through, turning once.
• Eat the koftas from the rosemary stalks or pull out the stalks before serving.
• Serve with the pita, raita, lemon wedges, thinly sliced cucumber (I used a potato peeler to get the long thin strips) and mango chutney