In a large bowl, combine the lamb
mince, preserved lemon, olives, parsley,
ras el hanout and some seasoning –
don’t be too generous with the salt, as
the preserved lemon and olives are both
quite salty. Divide the mixture into 4 and
shape each piece around a long skewer.
Chill for 30 mins.
Combine the ingredients for the salad
with some seasoning and set aside.
Heat the grill to high. Rub the oil over the
koftas and wrap a little foil around the
bottom of each skewer if you’re using
wooden ones. Place on a baking tray and
grill for about 7 mins each side until
nicely browned, checking the meat is
cooked through to the centre. Serve with
the tomato salad, a dollop of yogurt and
some couscous or in wraps, if you like.