Shape the mixture into koftas on skewers with wet hands (we're using wet hands to help ensure the mixture doesn't stick to you). Squeeze them quite tightly to the skewers (see note 1 and 2).
Cook the koftas on a griddle or BBQ on medium to high heat for around 5-7 minutes, turning 3-4 times during cooking (see note 3). When turning it's a good idea to have a set of tongs handy, as the meat needs a bit of extra support when turning initially - as it's quite delicate.
Remove from the heat and allow to rest for 3-5 minutes before serving.
Serve with some flatbreads, salad, yoghurt dip, and a sprinkling of fresh coriander.
Nutritional information is approximate, per kofta, excluding the serving suggestions of flatbreads and dips.Note 1. If you're using wooden skewers for this then ensure you soak the skewers in water for at least 30 minutes to ensure they don't burn during cooking.Note 2. You can shape these into meatballs if you prefer and can either cook them on the skewers or on in a large frying pan on the hob (stovetop).Note 3. You can cook these on the hob (stovetop) in a large frying pan, on the BBQ or under the grill (broiler). To cook them under the grill you want to preheat the grill to high and cook for 5-7 minutes turning 2-3 times. Due to the fat content of the lamb, it can be quite splattery while cooking.