Lamb kofta on rosemary skewers
|500 g||lamb mince|
|1||onion — finely chopped|
|2 cloves||garlic — cloves, crushed|
|2 tsp||coriander — ground|
|15 g||fresh coriander — chopped|
|lemon — zest and juice|
|salt and freshly ground black pepper|
Place all ingredients, except rosemary, into a bowl and mix together.
Season with salt and pepper and form oval shaped meatballs on to the stalk end of the rosemary sprigs.
When your braai is ready cook koftas for a few minutes on all sides until well browned and cooked through.
Serve with toasted pita’s and tsatsiki.
Recipe reprinted with permission of Source Food.