As Easter peers its little ears around the corner, getting excited for a long season of barbecues and beers under the spring evening sun becomes a whole lot easier.

Fear not if your barbecue has not been touched since last September…these nifty little numbers are the perfect transition back into garden grilling. Great for all ages and bursting with flavour, you can guarantee a positively hoppy family feast, once the chocolate overload has subsided…

Serves: 6-8 people

Cooking method: Direct

Temp: 200-230°C

Prep time: 20 minutes

Chill time: 1-8 hours (marinading)

Cooking time: 8-12 minutes

Ingredients:

Kofta:

Extra-virgin olive oil

900g minced lamb

6 crushed garlic cloves

½ small onion, chopped

4 tbsp chopped coriander leaves and tender stems

4 tbsp chopped fresh mint leaves

1 tbsp ground cumin

1 tbsp ground coriander

1 ½ tsp sea salt

1 tsp sweet paprika

½ tsp cayenne pepper

½ tsp ground black pepper

Yogurt sauce

240ml natural Greek yogurt

1 tbsp chopped fresh mint leaves

1 crushed garlic cloves

¼ tsp sea salt

¼ tsp ground black pepper

¼ tsp hot sauce, tabasco

Side sauce:

2 tbsp extra virgin olive oil

1 ½ tbsp chopped fresh mint leaves

1 ½  tbsp chopped coriander leaves

175ml of harissa

 

In the kitchen:

  1. Lightly oil a large baking tray. In a large bowl, combine all the remaining kofta ingredients and mix gently with your hands until evenly distributed. Divide into 18 equal portions (about 55g each) and arrange on baking tray.
  2. With damp hands and a light touch, form each portion into an oval shape (7.5cm long and 4cm wide). Insert skewer into each portion. Cover loosely with clingfilm and refrigerate for 1 – 8 hours to firm up.
  3. In a small bowl, whisk all the yogurt ingredients together. You should have 240ml. Cover and refrigerate until ready to serve.

At the barbecue:

  1. Prepare the barbecue for direct heat, approx. 200-230°C. A high heat is required. While the barbecue heats, let the kofta mixture sit at room temperature.
  2. Lightly brush the koftas with olive oil. Grill the kofta over grilling / direct medium – high heat, with the lid closed, for 8-12 minutes, until browned on all sides and cooked through, turning occasionally.
  3. Arrange on serving platter, drizzle with olive oil and garnish with mint and coriander. Serve with the harissa and yogurt sauces.

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