Ingredients

• 900g/2lb minced lamb
• 2 onions
• finely grated
• 6 garlic cloves
• crushed
• 2 tsp dried chilli flakes
• 1 small bunch of flatleaf parsley
• chopped
• oil for brushing
• 2 vine-ripened tomatoes
• thinly sliced
• salt
• freshly ground black pepper
• 200g/7oz Greek natural yoghurt
• 2 tbsp chopped mint
• 2 large carrots
• peeled and halved
• 2 kohlrabi
• peeled
• 2 tbsp sunflower oil
• 4 tsp cumin seeds
• 4 tsp lemon juice

Directions

• Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking. If using a cast-iron griddle pan
• heat it over a high heat
• then lower the heat slightly before cooking.
• Cover eight bamboo skewers with cold water and leave them to soak.
• Put the minced lamb into a bowl with the onions
• garlic
• chilli flakes
• parsley
• one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
• Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
• For the minted yoghurt
• mix the yoghurt with the mint
• half a teaspoon of salt and some pepper and set aside.
• For the salad
• finely shred the carrots and kohlrabi
• on a mandolin or on the coleslaw setting of your food processor so you get nice long
• thin
• crunchy strips.
• Put these in a bowl with a large pinch of salt and mix together well.
• Heat the sunflower oil in a small pan
• add the cumin seeds and
• as soon as they start to sizzle
• add them to the vegetables with the lemon juice and toss together.
• Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes
• turning occasionally
• until browned all over and cooked through.
• Spread the minted yoghurt over one large or four individual serving plates. Lay the kofta on top
• garnsih with the sliced tomatoes and serve with the salad.