|500-750 g||beef mince — lean|
|1||red onion — chopped|
|2||garlic — cloves, crushed|
|10 g||fresh parsley — chopped|
|10 g||fresh mint — chopped|
|salt and freshly ground black pepper|
|oil — for frying|
|4-6||pitta breads — warmed|
|125 ml||yoghurt — full cream, plain|
|1||cucumber — juliened|
|red onion — sliced|
Cover 6-8 kebab skewers in hot water and set aside to soak.
2 Mix all the ingredients well and season with salt and freshly ground pepper.
Cover the mixture with cling film and chill for at least 30 minutes in the fridge.
3 Remove the skewers from the water.
Divide the mince mixture into 6-8 equal portions.
Shape each portion into a rugby ball shape and skewer.
4 Heat a little oil in a nonstick pan and fry the koftas in batches until golden brown and done.
5 TO SERVE
Serve the koftas with the pitta bread, yoghurt,cucumber and red onion.
Garnish with extra mint leaves, if using.