With Herby Yogurt And Grilled Pita.
500 grams (1 pound) ground lamb
½ cup pine nuts
2 cloves garlic, finely chopped
1 cup Italian parsley, coarsely chopped
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon ground red chili
1 teaspoon salt
½ teaspoon freshly ground black pepper
Grilled Pita (12 pita breads)
Lightly toast pine nuts on a low heat in a dry fry pan and coarsely chop them. Put pine nuts in a bowl, add the ground lamb, herbs, spices and seasoning, and thoroughly mix all the ingredients.
Using damp hands firmly shape the kofta into 85 gram (3 ounce) oblong balls and skewer them for ease of cooking. In another bowl add the yoghurt and the finely chopped Italian parsley, thyme and oregano leaves. Add crushed garlic, olive oil and spices. Stir to combine then taste and adjust the seasoning.
On a medium high heat, barbecue the koftas for about seven minutes to medium rare. Warm the pita breads on the grill while you rest the koftas.
Serve the warmed breads on a chopping board with a bowl of fragrant koftas and another bowl of herby yoghurt.
TIP: Serve with some hummus and a big leafy salad.
1 cup plain, unsweetened yoghurt
1 clove garlic, finely chopped
2 tablespoons extra virgin oil
1 teaspoon ground coriander seeds
1 teaspoon ground cumin
¾ cup Italian parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
Salt and pepper to taste
Mix Ingredients together.