Lamb mince, an award-winning rub, a hot grill. That is the whole recipe. The koftas char outside and stay juicy inside, Angel Dust does the seasoning heavy lifting so you do not have to open six jars, and cold lemon yoghurt calms everybody down. Flatbread to wrap. Hands to eat.
30 mins. Serves 4.
Ingredients
- 700g lamb mince
- 2 dessertspoons Plateit Angel Dust BBQ Rub
- ½ brown onion, grated, squeezed dry
- 1 cup Greek yoghurt
- 1 lemon
- Mint leaves, a handful
- 4 flatbreads, warmed
- 1 tsp salt
Method
- Mix the lamb hard with 2 dessertspoons of Plateit Angel Dust BBQ Rub, the onion and salt until it turns tacky. Tacky means it will hold.
- Shape into 8 fat fingers around skewers, or free-form logs if skewers feel like admin. Chill 15 mins.
- Stir the yoghurt with the juice of half the lemon and a pinch of salt.
- Grill or barbecue on high, turning, 8 to 10 mins until charred outside and just cooked through.
- Pile onto the flatbreads with the yoghurt, torn mint and the rest of the lemon in wedges. Wrap. Eat over the plate.
Swap it: Beef mince works. So does shaping the same mix into patties for a very good Monday burger.
