Sweet Chilli Kofta Kebabs
A delightful spicy twist on the usual greek-style kofta kebab.
Preparation:
- If using wooden skewers, soak for at least half a hour to ensure that they don't burn on the BBQ.
- Take the lamb mince and feta and crumble into a mixing bowl.
- Add the chopped fresh coriander and mint, along with a tablespoon of Blue Dragon Sweet Chilli Dipping Sauce and the ground cumin and coriander.
- Mix well. Then take a handful of mixture, form into a ball and then roll into a thick sausage shape. Push the skewers into the centre of each sausage, and mould/form the meat round each with your hands. Repeat until all the mixture is used, and then chill the kebabs in the refridgerator for an hour.
- Place on the BBQ and cook until piping hot. Ideal served with a cooling, yogurt, cucumber and mint dip.
Useful tip:
To make the suggested accompanying dip - take a 150g tub of greek yogurt, add a finely diced, de-seeded cucumber, one grated garlic clove, a handful of finely chopped mint and salt and black pepper. Mix together and serve with the kebabs.