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Greek Lamb Kofta Skewers


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Ingredients

For the Lamb
  • 500g minced lamb
  • 1 tsp dried mint
  • 1 lemon juice and zest
  • 1 tsp chilli powder
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 1 tbsp fresh rosemary chopped
  • 1 egg
  • 2 tbsp fresh oregano chopped
  • Olive oil
  • 3 tbsp fresh parsley chopped
Feta Salsa Verde
  • ½ bunch flat-leaf parsley chopped
  • ¼ bunch mint chopped
  • 1 spring onion finely sliced
  • 1-2 tsp fresh lemon juice
  • 2 tsp oregano chopped
  • 1 garlic clove finely chopped
  • Pinch of salt
  • Cracked pepper
  • 150ml olive oil
  • 100g Danish feta crumbled

Method
For the Lamb
Combine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges.

For the Feta Salsa Verde
Combine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.          
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