Lamb Kofta w/ Cumin, Fennel & Aleppo Pepper

This is a super versatile recipe - turn these kofta into patties for a burger, meatballs for a pasta or salad or even bulk it out and create a super tasty meatloaf. This simple meal is a mid-week winner and one the whole family will love, don't be scared by the Aleppo Pepper - it’s not super spicy and if you can’t find it, replace with smoked paprika.

Prep: 20 minutes - Cook: 15 minutes - Serves: 5 - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

Kofta
500g Lamb Mince
1/4 cup breadcrumbs
1 tbs Aleppo pepper*
1 tbs ground cumin
1/2 tbs fennel seeds
Sea salt, to taste 

Tahini Yoghurt

1 cup full fat Greek style yoghurt
1 tbs Tahini
1/2 lemon, squeezed
Sea salt and pepper to taste  

To serve

3 baby cucumber, cut in quarters
2 zucchini, finely shaved with peeler or mandoline
1 large green chili, finely sliced
1/4 red onion, finely sliced
Bunch mint
Bunch parsley
Lemon cheeks
5 Small pita breads

Notes:

* Aleppo Pepper is a warm and fruity spice with a mild heat that works well with Northern African and Middle Eastern dishes. Feel free to substitute with chili powder or smoked paprika (or a combination of the two)

Method

Step 1. Start by bringing together all ingredients for the kofta in a large bowl. Once combined, shape large cigar shaped patties with the mince. Place on a lined baking tray. Once all the mince is shaped, leave in the fridge for 30 mins to firm slightly.
Step 2. While the kofta are in the fridge, heat bbq to medium high heat, prep all the vege and bring together the tahini yoghurt by mixing together well in a medium sized bowl.
Step 3. Cook the kofta on the bbq with hood down turning frequently until cooked through, about 10-15mins depending on the thickness of your kofta.
Step 4. Serve as you like onto pita breads with cucumber, zucchini, chili, onion, mint and parsley and a generous drizzle of the tahini yoghurt.