Lamb kofta with lemon-tahini sauce

Easy, filling and scrumptious, you can double this recipe for lunch box additions or to eat the next night.

PREPARATION TIME

15 mins

20 mins

Dairy and gluten free, Paleo, Lo-carb, Keto

500g lamb mince, grass fed if possible

1 brown or white onion, finely chopped

3 cloves garlic, crushed

2 tbsp fresh mint, finely chopped, or 2 tsp dried mint

2 tbsp coriander, finely chopped

1 tsp ground cumin

1/2 tbsp carraway seeds

1/2 tsp cayenne, optional

Rind of 1 lemon

Steel or wooden kebab sticks (soaked for half and hour if using on a BBQ)

2 tbsp olive oil

1/2 cup tahini, hulled or unhulled

1 lemon, juiced (use lemon from above)

1 lge garlic, crushed

1/3 Lebanese cucumber, finely chopped

Salt and pepper to taste

Put all the ingredients into a bowl except for the olive oil and mix together with a masher or your hands. Season with salt and pepper
Divide the mixture into six portions, roll into sausages and push kebab stick through the centre longways
If you have time, sit the koftas in the fridge for half an hour. I usually don’t!
Heat the olive oil in a cast iron griddle pan or frying pan on med-high heat, or place on a hot greased BBQ
Brown on all sides, then lower the heat to medium, cooking for 6-8 minutes or until the kofta is just cooked through
Serve with the lemon-tahini sauce and vegetables or salad