Lamb Koftas

Mix lamb mince with finely diced onion, harissa paste, finely chopped mint, salt & pepper and bind with an egg. Mould on skewers and leave to chill in the fridge for ½ an hour. In the meantime make a salad by mixing diced tomato, cucumber and red onion with sliced black and green olives. Mix finely shredded mint leaves with yoghurt and leave to one side. Griddle kebabs on all sides until cooked throughout and serve on a warmed flat bread with roquette leaves topped with diced salad and mint and yoghurt dressing.

Top tip: For a charred effect and smoky flavour cook koftas on charcoal BBQ

Top tip: For added zing squeeze lemon juice over kebabs just before serving