Take your outdoor dining to the next level with this tasty recipe.
There’s nothing better than a barbecue in your back garden with friends or family when the weather is good. If you’re looking to shake up your usual menu, check out this crowd-pleasing lamb koftas recipe from the chefs at Inchydoney Island Lodge and Spa.
Serves: 4 people | Takes: 30 Mins
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Ingredients:
400g quality lean lamb mince
1 bunch of fresh thyme
1 lemon
1 teaspoon ground coriander
½ teaspoon ground chilli
1 tablespoon ground cumin
To serve:
4 tortilla wraps
1 round of lettuce
Olive oil
Lemon juice
4 heaped tablespoons natural yoghurt
Method:
- Place 4 wooden skewers in a tray of water to soak.
- Place the lamb and spices into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
- Divide the mixture into 4 equal pieces.
- With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
- Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
- Transfer the tortillas to plates and top each with a little lettuce.
- Drizzle with olive oil and a squeeze of lemon juice, if you like.
- Slip the meat off the skewers, add a dollop of yoghurt and drizzle over any resting juices.
- Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in.
