Lebanese Lamb Koftas

Serves 4-6

1 lb grass fed ground lamb meat (New Zealand for sure)

1/2 tbsp each cumin and coriander seed, toasted and lightly ground

1 tbsp fresh oregano, finely chopped

2 large garlic cloves, crushed

1 shallot, grated finely

rosemary stalks for threading meat onto (optional)

a grind of black pepper and sea salt

Tzatziki

1 cup whole milk greek yogurt

1/3 cup cucumber, finely chopped

2 medium garlic cloves, crushed

3-4 tbsp finely sliced green onions

2 tbsp fresh mint, finally chopped

1 tsp dried oregano and thyme leaves

2 tbsp organic lemon juice and 1 tsp zest (organic has no wax on rind)

a grind of black pepper, chili flakes, and sea salt

grilled pita bread to serve and mint leaves to garnish

Mix the meat ingredients together and break into 8 pieces and roll each into a 4 inch fat sausage shape and skewer with rosemary if using. These can be made ahead and chilled or frozen to use later. Mix the yogurt sauce ingredients together and chill to develop flavors. To serve, heat a grill or frying pan on medium high heat and grill until lightly brown on one side (about 4 minutes) then flip each to brown the other side. Place on grilled pita bread brushed with olive oil and top with yogurt sauce and mint to garnish.