Step 1Place your skewers in cold water for half and hour prior to starting (ideally leave them to soak for at least 30 minutes). Alternatively, you can use stainless steel skewers that don't require soaking.
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Step 1Place your skewers in cold water for half and hour prior to starting (ideally leave them to soak for at least 30 minutes). Alternatively, you can use stainless steel skewers that don't require soaking.
Step 2Add minced lamb, diced onions, chopped garlic, finely chopped parsley and the herbs and seasonings into a large mixing bowl. Retain the olive oil.
Step 3Mix well with your hands until thoroughly combined.
Step 4Portion out into eight portions and place each one around a skewer. You need to gently squeeze and press your mixture around the skewer until you’re happy with the result. If your skewers will fit in a pan, heat it on the stove top. Mine were too big so I cooked them on our barbeque instead.
Step 5Brush the surface with the retained olive oil before placing the koftas onto the hot pan.
Step 6Cook, turning so that all sides get nicely browned, for about 10 minutes or until they are nicely done.
Meanwhile, as the koftas cook you can make up the raita.
Step 7Grate your cucumbers or cut them into ribbons with a vegetable peeler, leaving the skin on. Combine the yoghurt, herbs and spices and the lemon juice in a small bowl and mix well. Add the cucumber to the yoghurt mixture and toss until evenly coated.
Step 8Serve the koftas with lashings of the cucumber raita for a delicious, easy meal.
Step 9Store the koftas in the refrigerator, covered for 4 days. Store the Raita in a sealed container for up to 5 days.