Lamb Kofta With Cumin Salt And Beet Salad - cooking recipe

Ingredients

18 oz ground lamb
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp ground cumin, plus 1/4 tsp extra
1 tsp ground coriander
1 tsp sweet paprika
1 (15 oz) can baby beets, drained, halved or quartered
2 tbsp chopped fresh mint, plus 1 tbsp leaves extra
2 tbsp freshly squeezed orange juice
2 tbsp vegetable or olive oil
1/2 tsp salt
1/3 cup Greek yogurt
4 pieces Turkish flatbread, warmed

Preparation

Process ground lamb, onion, garlic and spices in a food processor until smooth. Season. Divide into 12 equal portions then shape each portion around a skewer. Arrange on a baking paper-lined baking tray. Cover with plastic wrap and chill for 15 mins.
Meanwhile, for the beet salad, combine beets, mint, orange juice and oil in a medium bowl. Season.
Preheat grill. Spray kofta with oil. Cook for 10 mins, or until cooked to your liking.
To make the cumin salt, combine extra cumin and salt in a small bowl. Sprinkle over hot kofta.
Serve kofta with beet salad, yogurt, flatbread and extra mint.