Fast Lamb Koftas with yoghurt

• 500 glamb mince
• 1onion, finely grated
• 3cloves garlic, finely grated
• 1 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 1 tbspolive oil
• 200 gGreek yoghurt
• 15 gfresh mint, finely chopped
• 1lemon, zested and juiced
• 4flatbreads or pittas
• 150 gcherry tomatoes, halved
• 15 gfresh parsley, roughly chopped
• 2 tbsptahini
• Fine salt and black pepper
• 200 gchopped tomato, cucumber and lettuce salad, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Squeeze the excess liquid from the grated onion with your hands; if it's wet, the mix loosens and the koftas fall off the skewer. Tip the lamb mince into a large bowl, squeezed onion, grated garlic, cumin, ground coriander, smoked paprika and chilli flakes. Season generously with salt and plenty of black pepper.
2. 2Mix firmly with your hands for a full minute until the spices disappear into the meat and the texture turns tacky and uniform.
3. 3Divide into 12 and shape around skewers into oval koftas, pressing firmly so they grip the wood. No skewers? Shape into small sausages for the pan instead.
4. 4Heat the olive oil in a heavy frying pan or griddle over medium-high heat. Cook the koftas in two batches for 3–4 minutes on each side, turning carefully, until browned outside and steaming hot throughout with no pink meat remaining. Rest for 2 minutes before serving.
5. 5Stir the Greek yoghurt together with the chopped mint, the lemon zest and half the lemon juice. Season with salt, then taste; you want it sharp and herby enough to cut through the lamb.
6. 6Warm the flatbreads in a dry pan for 30 seconds each side until pliable and lightly blistered at the edges.
7. 7Pile the koftas onto the warm flatbreads with the mint yoghurt, cherry tomatoes and chopped parsley. Drizzle with tahini and squeeze over the remaining lemon juice. Serve the optional dressed salad alongside if using.

Per serving

kcal

617

protein

34.4g

fibre

5.3g

carbs

45.7g

fat

33.5g