Lamb Kofta Skewers with Baba Ganoush Yoghurt

Cook Time 30 minutes

Servings 2

Ingredients

½ red onion, thinly sliced

1 tsp sumac, plus extra sumac

Pitta or Lebanese bread, to serve

Lebanese pickles, to serve 

Kofta 

500g lamb mince

½ red onion, finely chopped 

1 small handful fresh parsley, finely chopped, plus extra to serve

1 tsp ground cumin

1 tsp ground allspice

½ tsp ground cinnamon 

Salt and pepper 

Baba Ganoush Yoghurt

1 eggplant, blackened over an open flame

250g yoghurt, strained 

1 clove garlic minced

1 heaped tsp tahini 

1 tbsp extra virgin olive oil 

Juice ½ lemon

Method

Place the eggplant over a gas hob and char for 10-15 minutes or until blackened on all sides. Place in a sieve, over a bowl, and sit for a few minutes to cool down. Remove the skin and roughly chop. Combine the eggplant with the yoghurt, garlic, tahini, extra virgin olive oil and lemon juice and a good pinch of salt and pepper.

Add all of the kofta ingredients to a large bowl. Use your hands to combine all of the ingredients. Divide your mixture and press into a sausage shape, and wrap around your skewers. Drizzle with oil. Preheat the grill pan over a medium-high heat. Grill kofta for 6-7 minutes until charred and just cooked through..

Place the baba ganoush yoghurt on a large platter alongside the koftas, pickles, parsley, onion and lemon. Top with a sprinkle of sumac and drizzle of oil. Serve with warm pitta.