Grilled Lamb Kofta Kebabs with Herbs & Chillies

This delicious, typically Turkish, dish serves four people and is perfect served with flat bread (pitta bread for example) and cucumber and tomato salad. If you want to really enjoy your meal, accompany it with raki, a powerful aniseed-flavoured spirit a bit like Pernod - preferably mixed with water if you want to remember finishing your food!

Lamb koftas are easy to prepare and take about 10 minutes, plus 30 minutes standing time.

Ingredients:
8 Tbsp Fine-grained bulgur wheat
1 lb Medium-fat ground lamb
1 lg Onion, minced
1 x Jalapeno seeded and minced
1 sm Sweet red pepper seeded and minced
2 tsp Crushed garlic
1/2 tsp Crushed red pepper flakes
1 1/2 tsp Freshly ground cumin
8 Tbsp Chopped flat-leaf parsley
8 Tbsp Chopped fresh mint leaves
Salt to taste
Black pepper, freshly ground to taste
2 Tbsp Olive oil

Method :
Rinse the bulgur under running water, put in a bowl, sprinkle generously with enough water to moisten, and leave to stand for 30 minutes.

Add all the remaining ingredients, season with salt and pepper, and knead to blend.

Mix to a paste in food processor.

Shape into small egg-sized pieces and flatten to about an inch thick (kofta).

Grill or dry-fry on both sides until golden and crisp and serve with salad and bread.