Weber's Lamb Koftas with Yoghurt Sauce


Avoca Butcher Lamb Koftas Pack 

Yoghurt Sauce:

240ml natural Greek yoghurt
1 tbsp chopped fresh mint leaves
1 crushed garlic clove
1/4 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp hot sauce/tabasco

Harissa Sauce:

2 tbsp EVOO
1 1/2 tbsp chopped fresh mint leaves
1 1/2 tbsp chopped coriander leaves
175ml harissa


Prepare your side sauces. In a small bowl, whisk together all the yoghurt sauce ingredients. In a separate bowl, mix all the harissa sauce ingredients together. Cover both and refridgerate until ready to serve.

Prepare the BBQ for direct heat, approx 200-230 degrees Celsius. While the BBQ heats, let the koftas sit at room temperature.

Lightly brush the koftas with olive oil. Grill the koftas over direct medium-high heat with the lid closed for 8-12 mins until browned and cooked through, turning occasionally.

Arrange on a serving platter, drizzle with olive oil and garnish with mint and coriander. Serve with the harissa amd yoghurt sauce. Enjoy!