Lamb Kofta With Cumin Salt And Beet Salad

• 18 oz ground lamb
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, minced
• 2 tsp ground cumin, plus 1/4 tsp extra
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 (15 oz) can baby beets, drained, halved or quartered
• 2 tbsp chopped fresh mint, plus 1 tbsp leaves extra
• 2 tbsp freshly squeezed orange juice
• 2 tbsp vegetable or olive oil
• 1/2 tsp salt
• 1/3 cup Greek yogurt
• 4 pieces Turkish flatbread, warmed

1. Process ground lamb, onion, garlic and spices in a food processor until smooth. Season. Divide into 12 equal portions then shape each portion around a skewer. Arrange on a baking paper-lined baking tray. Cover with plastic wrap and chill for 15 mins.
2. Meanwhile, for the beet salad, combine beets, mint, orange juice and oil in a medium bowl. Season.
3. Preheat grill. Spray kofta with oil. Cook for 10 mins, or until cooked to your liking.
4. To make the cumin salt, combine extra cumin and salt in a small bowl. Sprinkle over hot kofta.
5. Serve kofta with beet salad, yogurt, flatbread and extra mint.

ground lamb, spanish onion, garlic, ground cumin, ground coriander, sweet paprika, baby beets, fresh mint, freshly squeezed orange juice, vegetable, salt, greek yogurt, turkish flatbread

Taken from recipes-plus.com/api/v2.0/recipes/36147 (may not work)