Using Alexandra’s Baharat and Dukkah
500g lamb mince
2 onions, quartered
3 green or red chilli's, deseeded
2 cloves garlic, crushed
¼ cup parsley, roughly chopped
¼ cup mint, roughly chopped
1 Tbsp Alexandra's Baharat
¼ cup Alexandra's Traditional Dukkah
Salt and pepper
200g pot hummus
Juice of 1 lemon
Rind of ¼ a lemon
3 Tbsp (approx) coriander or parsley, chopped
Put the onions into a food processor and pulse until finely chopped. Add the chilli's, garlic, parsley, mint, Baharat, egg, salt and pepper and pulse again to make a paste. Add the lamb and process until smooth.
Mould the lamb mixture onto the ends of metal or pre-soaked wooden skewers, into about 5 - 10cm long koftas. Roll them in Dukkah to coat and set aside.
Heat oil in a medium - hot pan or barbecue plate and cook koftas for 5 - 10 minutes, turning occasionally. Alternatively grill under a high heat for 5 - 10 minutes turning occasionally until cooked.
To make the dip, combine all ingredients and serve alongside koftas.
Serve Koftas on slices of tomato and drizzle with olive oil. Perfectly accompanied by our recipe, 'Alexandra's Couscous with Preserved Lemons and Herbs'.