Ingredients
1 tagine paste
1 tbsp olive oil
1 onion, chopped
500g minced lamb
1 handful fresh mint, chopped
Method
Heat the olive oil in a frying pan, add the onion and sauté for 2 minutes.
Pour the onion mixture into a large bowl, stir in the minced lamb, the mint and the tagine paste, then season to taste.
Divide the mixture into 6 equal pieces. Shape the meat around 6 metal skewers, pressing it tightly around each skewer in the shape of a sausage.
Make sure your barbecue is hot then cook the koftas for 12-15 minutes, turning frequently until browned and cooked through and no pink meat remains.
Serve in a wrap, on their own or with a dip.
