Turkish kofta kebabs
For the 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
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.
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