Wooden skewers, soaked in water for 2 hours
500g lamb mince
2 clove garlic, crushed
1 ½ cup coriander, finely chopped
1 ½ tsp ground cumin
1 tsp ground coriander
1 ½ tsp paprika
½ tsp dried chilli flakes
1 ½ tsp salt
½ tsp fresh ground black pepper
2 red capsicums
2 zucchinis, sliced 5mm thick
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
½ cup each flat leaf parsley, dill, roughly chopped
½ cup natural yoghurt
1 clove garlic
1 tbsp lemon juice
Flatbreads to serve, optional
Combine the lamb mince with the garlic, coriander, spices, salt & pepper.
Mix well with your hands and divide into 8 pieces.
Push and shape these onto wooden skewers then set aside.
Preheat the top oven grill on high.
Cut the sides off the capsicum and place onto a tray, skin side up.
Brush with half the oil and grill for 8-10 minutes until the skin is charred and blistered.
Peel the skin and tear the flesh into shreds.
Place into a bowl and set aside.
Brush the zucchini with the remaining oil and season with salt and pepper.
Grill on a preheated BBQ or grill plate for 1 -2 minutes each side then.
Add to the capsicums.
Add the herbs, 1 tbsp lemon juice, vinegar and extra virgin olive oil.
Season and toss to combine.
Mix the yoghurt with the garlic and lemon and season with salt and pepper.
Thin the mixture with a splash of water to create pouring consistency.
Grill the lamb kofta for about 6 mins, turning throughout the cooking to char nicely and to cook through. Rest for 3 minutes.
Reheat the skewers if needed and serve with the salad and yoghurt spooned over. Flatbreads are a good idea.