- 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
- 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.