The first time I ate lamb kofta was in Turkey years ago; it came straight from a coal-burning barbecue and was laden with thick dribbling yoghurt that had pomegranate folded through it. I had never eaten pomegranate before then. Luckily, now you will find the fruit and molasses readily available in supermarket.
Ingredients
| 450 g | Lamb mince (Main) |
| 1 | Egg |
| 2 cloves | Garlic, crushed |
| 1 tsp | Cumin |
| 1 tsp | Paprika |
| 1 tsp | Dried oregano |
| 1 Tbsp | Fresh mint, chopped |
| 1 tsp | Salt |
| 1 tsp | Pomegranate molasses |
To serve
| ½ cup | Greek yoghurt |
| 2 Tbsp | Pomegranate molasses |
| ¼ cup | Pomegranate seeds |
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Directions
- Into a large bowl place the lamb, egg, garlic, cumin, paprika, oregano, mint, salt and molasses. Season with freshly ground black pepper. Combine well using a fork or your hands.
- Divide the mixture into eight. Shape each piece around a skewer and place into the fridge until needed.
- Combine the yoghurt and molasses in a small bowl for serving.
- Preheat a barbecue to a medium heat. Cook the skewers for 2 or 3 minutes then turn to continue cooking evenly.
- Serve hot with yoghurt and a sprinkle of pomegranate seeds for garnish.
