Kofta Rolls With Chilli-Yogurt

Submitted by HappyBunny

"This is a lovely recipe from Ainsley Harriot. It's very quick and has a great fresh flavour. With just 15 mins preparation, this is my kind of cooking! I don't like rosemary so I just leave it out or use fresh coriander instead."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 450 g ground lamb
• 1 small onion, finely chopped
• 1 tablespoon of fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh rosemary, chopped
• 1⁄2 teaspoon mixed spice
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• salt
• fresh ground black pepper
• 4 flour tortillas
• 1 red onion, thinly sliced into rings

• FOR THE CHILLI-YOGURT

• 300 g Greek yogurt
• 3 red chilies, seeded and finely chopped
• 2 tablespoons chopped fresh coriander
• 2 cloves garlic, crushed
• 1 lime, juice of
• 1 pinch caster sugar
• salt & freshly ground black pepper

directions

1. Pre-heat the grill to high; Mix together the lamb, onion, herbs and spices and season with salt and pepper; Divide the mixture into four and squeeze it around skewers to form long sausage shapes.
2. Grill the kofta kebabs for 10-12 minutes, turning ocasionally until well browned but still a little pink in the centre.
3. Make the dip by combining the yoghurt, chillies, coriander, garlic, lime juice and sugar and season to taste.
4. Briefly warm the tortillas for a few seconds on each side in a dry, non-stick frying pan, or about 10 seconds in a microwave, to make them soft; Place a kebab in the centre of each tortilla, pulling it off the skewer; Scatter over the onion rings, drizzle over the chilli-yoghurt and serve.