Grilled lamb koftas made with Middle Eastern flavours, served with a herb yoghurt dip make for a quick, easy and tasty appetiser. Plan ahead: the kofta need to chill for at least 1 hour before grilling.
Divide lamb mixture into 15-16 portions for appetiser size or 8 for meal size. Form each portion into a sausage-like shape. Insert a skewer lengthwise through each portion. Cover and chill for at least an hour, or up to 24 hours.
Preheat a tabletop grill over medium-high heat (setting 10 on the LeMax grill. Once hot, reduce heat to setting 9). Brush the grill lightly with heat resistant oil. Transfer the lamb to the hot grill, and cook for 3-4 minutes per side, until just cooked through.
Transfer to a platter and serve with warm pita and yoghurt dip. Enjoy!
Note: if preparing the kofta on an outdoor barbecue, use metal skewers or soak wooden ones in water for 30 minutes beforehand.
While the surface is still warm, use a scraper or spatula to remove any excess food debris. If you are entertaining, you can simply cover the still slightly warm (not hot!) surface with damp paper towel. Then wipe away any remaining cooking residue later on, before thoroughly cleaning the surface. Once the surface is cool, apply a little glass-ceramic stovetop cleaning solution or a scouring liquid. Using a standard kitchen sponge, with the coarse side, scrub the surface to remove any cooking residue. The surface is scratch resistant, so it’s fine to apply pressure when cleaning. Just be careful not to use the scratchy side of the sponge on the aluminum, as it will scratch. After you have cleaning away or grease or residue, wipe with surface lean with a kitchen cloth, and finally with a kitchen towel or paper towel.