These lamb koftas are suprisingly easy to make, I wondered for most of yesterday why I’d not attempted them before. Seeing as we’re not going to Greece on holiday this summer I decided to bring a bit of Greece to us, in the form of food.
I have to admit, small crimes were committed for the sake of this recipe. We don’t grow any fresh herbs and this dish was crying out for some fresh rosemary. I chucked a hoodie on and roamed the streets, looking for a nearby garden with easy access fresh rosemary. I felt (and probably looked) a bit dodgy but needs must – and luckily I found some growing over a garden hedge. A few sprigs later, I was back in the kitchen, giddy AF.
So, make sure you either own, buy, or steal some rosemary for this recipe. It really needs it. The secret is to really chop it very small using scissors, anything any bigger than 1mm or so will be too big and stick out of your mince mixture and it won’t compact against the skewer. Mint is also a great shout but I couldn’t find any to forage (or ahem, steal).