Lamb Kofta Kebabs with Tzatziki

Make the tzatziki

Wrap the grated cucumber in a clean tea towel or a few sheets of kitchen paper and squeeze firmly to remove as much liquid as possible — this keeps your tzatziki thick and creamy rather than watery. Stir the drained cucumber into the Greek yogurt along with the mint and a generous pinch of salt. Taste and adjust seasoning, then refrigerate until ready to serve.

Mix the kofta

In a large bowl, combine the lamb mince, onion, garlic, cumin, coriander, smoked paprika, 1 tsp of salt, and a good grind of black pepper. Mix with your hands until everything is just evenly combined — stop as soon as it comes together, as overworking the meat can make the kofta tough and dense.

Shape onto skewers

Divide the mixture into 8 equal portions. With damp hands, mould each portion around a skewer into a sausage shape about 12 cm long, pressing firmly so it holds together. If you don't have skewers, simply shape them into short, thick ovals and cook them flat.

Grill the kofta

Preheat a griddle pan, grill, or barbecue to medium-high heat and lightly oil the surface. Cook the kofta for 8–10 minutes, turning every 2–3 minutes, until deeply browned on all sides and cooked through with no pink remaining in the centre. Rest on a warm plate for 2–3 minutes before serving.

Warm the pitta and serve

While the kofta rest, warm the pitta breads directly on the griddle or under the grill for 1–2 minutes per side until soft and lightly toasted. Serve the kofta alongside the pitta and a generous bowl of tzatziki for dipping or spooning over.