Lamb and apricot kofte kebabs recipe

Method

1. Heat the oil in a small nonstick frying pan, add the onion and cook over a low heat for 5 minutes or until softened, stirring regularly. Add the garlic and chilli powder and cook for a further minute, stirring. Tip into a large bowl and leave to cool for 10 minutes. Add the minced lamb, harissa paste, apricots, cinnamon and salt to the cooled onion and garlic. Season with lots of freshly ground black pepper and mix well until all the ingredients are thoroughly combined.
2. Divide the mixture into 12 portions and roll into balls. Push three balls onto a long metal skewer leaving 1cm between each ball. Repeat with three more skewers and the remaining balls to make four kofte skewers in total. Preheat the grill to its hottest setting. Place the skewers onto a rack over a grill pan lined with foil. Cook under the grill for 10-12 minutes, turning every few minutes, until the lamb is nicely browned and cooked through. While the koftes are cooking, mix all the ingredients for the herb sauce together in a small bowl.
3. Put the koftes to one side. Warm the pitta breads on a baking tray under the grill for 1-2 minutes on each side. Open out and fill with shredded lettuce, sliced red onion and tomatoes. Divide the koftes between the warmed pitta breads. Spoon over the herb sauce and serve.

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