Lamb and red pepper kofte

Directions

• 1. Step 1For the kofte, whizz 1/2 a pepper in the small bowl of a food processor to a purée. Scrape into a large bowl. Cut remaining peppers into 24 chunks and set aside. Add lamb mince, egg, breadcrumbs, spices, mint and 1tsp fine salt to the pepper purée and mix (with your hands is easiest), until well combined.
  2. Step 2Divide lamb mixture into 24 portions and roll each into a rough rugby ball shapes, about 4.5cm long and 2.5cm wide. Thread 4 kofte on to each skewer, squeezing gently to help them stick and alternating the kofte with chunks of red pepper.
  3. Step 3Brush kofte all over with the oil and barbecue/grill the skewers over/under medium-high heat for 10-12min, turning regularly, until golden and cooked through.
  4. Step 4Meanwhile, make the yogurt drizzle. Whisk all the ingredients with some seasoning. Serve the cooked kofte in flatbreads with the yogurt on the side.