Combine all the ingredients, except the olive oil, in a bowl. Season well with salt and freshly ground black pepper.
Divide the lamb mixture into 8 and shape into cylinders (Kofta) around soaked bamboo skewers, ensuring they are secure *
Preheat the griddle, pan or frying pan and lightly grease with the olive oil. Griddle kofta until browned all over, but still pink in the middle.
To serve; place kofta on a serving dish and sprinkle with the remaining mint and corriander and lemon juice.
* Before you throw your next batch of skewers on the grill, take some time to soak the wood before threading the food. Wooden skewers can burn easily over a hot grill. Soaking them in warm water for 10 to 30 minutes before threading will keep the skewers from cooking along with the food.
See our recipe for Tzatiki as accompaniment to this dish.
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!