Lamb kofta kebabs recipe
 Rick Stein's lamb kofta kebabs are delicious, healthy and quick to make – one of our favourite barbecue dishes! 900g/2lb lamb mince2 onions, finely grated6 garlic cloves, crushed2 tsp dried chilli flakes1 small bunch of flatleaf parsley, choppedoil for brushing2 vine-ripened tomatoes, thinly slicedsaltfreshly ground black pepper 900g/2lb lamb mince 2 onions, finely grated 6 garlic cloves, crushed 2 tsp dried chilli flakes 1 small bunch of flatleaf parsley, chopped oil for brushing 2 vine-ripened tomatoes, thinly sliced salt freshly ground black pepper 200g/7oz Greek natural yoghurt2 tbsp chopped mint 200g/7oz Greek natural yoghurt 2 tbsp chopped mint 2 large carrots, peeled and halved2 kohlrabi, peeled2 tbsp sunflower oil4 tsp cumin seeds4 tsp lemon juice 2 large carrots, peeled and halved 2 kohlrabi, peeled 2 tbsp sunflower oil 4 tsp cumin seeds 4 tsp lemon juice Method Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak.Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well.Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak. Preheat your barbecue half an hour before you start cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking. Cover eight bamboo skewers with cold water and leave them to soak. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips. Put these in a bowl with a large pinch of salt and mix together well. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through. Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad. Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top, garnish with the sliced tomatoes and serve with the salad.