Chef Tim Bilton recently amused us with his tales of the BBQ and it's now time to share one of his many recipes, that we trust you will enjoy.
500g Mince lamb
1tsp Cumin seeds crushed in a pestle and mortar
1tsp Chilli flakes or finely diced red chilli
2tsp Smoked Paprika
10g Fresh mint chopped
10g Fresh coriander chopped
8 Long sprigs of rosemary
To make the Koftas, place all the ingredients into a bowl except the rosemary sprigs.
Mix together making sure that all the herbs and spices are evenly mixed.
Strip the rosemary sprigs leaving a few decorative leaves on the top.
Divide the lamb mix into 8 balls and then carefully roll into an oval egg shape.
Mould round the rosemary sprigs to form the kebab shape.
Place into the fridge to allow time to set up before cooking.
Place the lamb koftas onto the barbeque for 5 to 6 minutes until cooked through turning the koftas occasionally.
Place on to a serving dish and a pot of yoghurt and cucumber dip.