Lamb Kofte with a Fresh Herbs Yoghurt Sauce

• 500g ground lamb
• 1 small onion, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground ginger, fresh or ground
• 1/2 tsp chili pepper of your choice
• 1/4 tsp cayenne pepper (optional)
• Alcyon Hibiscus and Mint salt and pepper, to taste
• 1 tbsp crème fraîche or liquid cream
• 8-10 small wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Yogurt Sauce with Basil, Mint, and Parsley

Ingredients:

• 1 cup Greek yogurt
• 1/4 cup fresh basil leaves, finely chopped
• 1/4 cup fresh mint leaves, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt pepper, to taste

Ingredients for the Accompaniments:

• 1 cucumber, chopped
• 2 cooked beetroots, sliced into rounds
• 1 lemon, quartered
• Olive oil
• Pita bread

Prepare the Meat Mixture:

1. In a large bowl, combine the ground lamb and all the other ingredients.
2. Mix well until all ingredients are thoroughly combined. You can use your hands to ensure the mixture is homogeneous.

Shape the Kofte:

1. Divide the meat mixture into 8-10 equal portions.
2. Take each portion and shape it around a skewer, forming a long, cylindrical shape. Press the meat firmly onto the skewer to ensure it adheres well.

Cook the Kofte:

1. Preheat your grill or oven broiler to medium-high heat.
2. Grill the kofte for about 8 to 10 minutes, turning occasionally, until they are nicely browned and cooked through. If using an oven, place the skewers on a baking sheet and broil, turning once, until fully cooked.

Yogurt Sauce with Basil, Mint, and Parsley

Instructions:

1. In a medium bowl, combine the Greek yogurt, chopped basil, mint, parsley, minced garlic, and lemon juice.
2. Season with salt and pepper to taste.
3. Mix well until all ingredients are evenly distributed. Refrigerate until ready to serve.

Plating:

1. Warm the pita bread in the oven for about 1 minute.
2. On the pita bread, add one or two spoonfuls of yogurt sauce, some cucumber, and beetroot slices, drizzle with a little olive oil, and place the kofte skewers on top.
3. Add the Alcyon Hibiscus and Mint salt. Fold the pita bread, then squeeze it and pull the wooden skewers out, leaving the meat inside the pita.