- 500g pack minced lamb
- 1 small red onion, finely chopped
- 1 tsp ground coriander
- 1 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the sauce
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, finely chopped
- 2 x 400g cans chopped tomato
- 1-2 tsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 200g tub Greek yogurt
- 2 tbsp toasted pine nuts
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Soak eight wooden skewers in water for 20 minutes, to stop them burning.
Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).
The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.
Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.