Lamb Kofta Skewers with tzatziki and chargrilled aubergine

Serving size: 4-6
Preparation time: 1 hour 30 minutes
Cooking time: 20 minutes

Kofta skewers
1cm cinnamon
½ star anise
1 tsp fennel seeds
2 tsp cumin seeds
Pinch of dried chilli flakes
1 tbsp chopped mint leaves
1 tbsp chopped coriander
Pinch of salt
1 kg Freedom Food labelled lamb mince
Some bamboo skewers soaked in warm water (helps stop them burning)

For the Tzatziki
1 cucumber peeled
Pinch of salt
About 200g of really good quality thick Greek yoghurt
2 cloves garlic
A few mint leaves finely chopped
Pinch of cumin
Pinch of cayenne

For the chargrilled aubergine with honey, thyme and garlic
150 ml of extra virgin olive oil
1 tbsp of honey
4 cloves garlic chopped
1 tbsp of fresh thyme leaves
Good pinch of flaked salt
Pinch of dried chilli flakes
2 aubergines cut into ½ inch slices

Featured in:
June 2012


Firstly grind all of the spices and herbs in a pestle and mortar.

The next bit is most easily done in a food mixer, however hands are almost as good! So either mix the minced lamb and ground herbs and spices on the slowest setting until well incorporated or mix together by hand in a mixing bowl.

Shape the spiced mince on the soaked skewers and allow to sit in the fridge for an hour. Cook on a hot barbecue for 10–13 minutes, turning frequently for even cooking.

If the weather isn’t good enough for a barbecue, cook the koftas under the grill for 10 minutes, turning frequently until evenly cooked.

For the Tzatziki

Chop the cucumber into 7cm lengths, discard the seeds and grate on coarsest side of a box grater. Mix the pinch of salt into the shredded cucumber. This will release the moisture in the cucumber.

Place the shredded salted cucumber in a clean cloth and gently squeeze out the excess moisture. Mix the yoghurt into the squeezed cucumber. Mix in the garlic and the spices. Chill before serving.

For the chargrilled aubergine with honey, thyme and garlic

Whisk the olive oil and honey together.

Add the chopped garlic, the thyme leaves, salt and flaked chilli.

Paint each slice of aubergine with the honey marinade and then cook on a hot barbecue for 5–6 minutes, turning over halfway. Allow the aubergine to both cook right through and char on the outside slightly.

Brush with extra marinade halfway through the cooking. Serve warm.

These could also be cooked on a hot griddle for 3–4 minutes, turning over until cooked and slightly charred.

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