Lamb Kofta with Green Tahini Yogurt

Adapted from Gourmet Traveller magazine

70 g fine bulgur
2 T olive oil, plus extra for drizzling
1 Spanish onion, ½ finely chopped, ½ thinly sliced
2 cloves garlic, finely chopped
500 g minced lamb
1 egg
1 t ground cumin
1 t ground coriander
1 dried mint
½ t dried chilli flakes
finely grated rind and juice of ½ lemon, plus lemon wedges to serve
chopped mint, coriander, flat-leaf parsley and Lebanese cucumber, and extra-virgin olive oil, to serve

Place bulgur in a bowl, cover with cold water and let stand for 10 minutes, then drain in a fine sieve. Heat oil in a saucepan over medium-high heat, add the chopped onion and garlic and sauté until softened (3-4 minutes). Cool, then combine in a bowl with lamb, egg, ground spices, mint, chilli flakes, rind and bulgur, and season generously to taste. Mix well with your hands, roll into walnut-sized oval balls, thread onto metal skewers, then cover and refrigerate to rest for 30 minutes.

Heat barbecue to medium-high heat.

Drizzle kofta with oil and grill, turning occasionally, until browned and just cooked through (4-5 minutes). Toss herbs, cucumber, sliced onion, olive oil and lemon juice in a bowl.

Serve kofta hot on flatbread with green tahini yoghurt, herb salad and lemon wedges. Serves 6-8.

Green Tahini Yoghurt

3-4 coarsely chopped kale leaves
½ c mint (firmly packed)
½ c coriander (firmly packed)
½ c flat-leaf parsley (firmly packed)
1 clove garlic, coarsely chopped
1/3 c extra-virgin olive oil
250 g Greek yoghurt
80 g sesame seeds
juice of 1 lemon, or to taste

Finely chop the kale, herbs and garlic in a food processor. Add oil and process to combine. Add yoghurt, tahini and lemon juice, season to taste and process to combine.