The count down has officially begun its 6 weeks till the annual Cyprus holiday!!! I am soo excited to sit by the pool, in the shade obviously (I do rival the cast of twilight for paleness) and enjoy one or two fruity cocktails.
Dan and myself are getting in the holiday spirit today with some Cypriot inspired Lamb kofta kebabs, full of flavor and great whatever the weather!!
Enjoy served with homemade mint sauce, Greek yogurt and left over summer corn salad.
And how to do it…
Ingredients for the kofta kebabs:
Serves 4 as a starter/light lunch or 2 as a main meal
- 500g minced lamb
- 1 finely chopped red chilli
- 1 tbsp chopped garlic
- 1 tbsp ginger paste
- 1 tbsp cumin
- 1 tsp paprika
- 1 medium white onion finely chopped
- 1 tbsp fresh chopped basil
- 1 tbsp of fresh chopped mint
- 4 large skewers
- 4 tbsp Greek Yogurt to serve
Ingredients for homemade mint sauce:
- 2 handfuls to fresh mint finely chopped
- juice of 1/2 fresh lime
- 1 1/2 tsp granulated sugar
- 1 tsp white wine vinegar
- 1 tbsp olive oil
- pinch of salt
Grab a big mixing bowl and add all the ingredients for the kofta kebabs and mix really well.
Divide the mince mixture into 4 equal parts.
Next shape the lamb mixture like a big sausage around the skewers. Make sure the meat mixture is spread evenly on the skewer and all the skewers are of an equal size.
Place the skewers on a baking tray and refrigerate for a good 3 hours or overnight if you can (this really lets the mince set on the skewers)
Add your homemade mint sauce ingredients to a pestle & mortar, crush and mush together until well mixed (doesn’t have to be perfectly blended, rustic chunks are just as dyl-icious)
Once your lamb kofta kebabs are set, pre heat oven to 200 degrees. Cook the kofta kebabs for around 30 mins turning them half way through cooking.
Then simply serve with a good dollop of Greek yogurt and a healthy drizzle of mint sauce. We had some left over summer corn salad in the fridge which worked perfectly…dyl-icious!!