Turkish kofta kebabs
500g lamb mince
1 onion, peeled and roughly chopped
3 garlic cloves, peeled
half a tsp dried mint
handful fresh parsley
1 red chilli, de-seeded
For the minted yogurt:
200g natural Greek yogurt
small handful chopped fresh mint
For the carrot and cumin salad:
1 large carrot
1 turnip (or can just use another 2 carrots)
1 tbsp sunflower oil
1 tsp cumin seeds, toasted
squeeze of lemon juice
salt and pepper
Some ripe tomatoes (chopped or thinly sliced) and lemon wedges to serve
Turkish kofta kebabs, served with minted yogurt and carrot and cumin salad.
Make the kebabs:
Put the onion, garlic, chilli and parsley into a small food processor and whizz to a paste. Put this into a bowl along with the lamb mince, dried mint and a generous seasoning of salt and pepper. Using your hands, mix well. Divide into 12 then mould each portion into a sausage shape around a bamboo or metal skewer. Chill for at least 30 minutes (can make the day before).
Make the salad:
Peel the carrot and turnip and cut into thin strips or grate using the rough side of the grater. Toss together in a bowl with the oil, lemon juice and cumin. Season to taste. Set aside.
Make the minted yogurt:
Mix the yogurt with the chopped mint. Season to taste then set aside. (If you don't have fresh mint you can use a couple of teaspoons of mint sauce from a jar. Gordon's Organic Mint sauce is a good brand.)
Cook the kebabs:
Preheat your grill to its highest setting. Place the kebabs on a grill tray and cook, turning a few times for about 10 minutes or until browned and cooked through. You could also cook them on a BBQ or griddle pan.
Serve the kebabs on a large plate with the tomato and lemon wedges to squeeze over along with the minted yogurt and carrot salad.
Wine suggestion: A light fruity red or a rich rose.