Cup of Yum
1. Put the onion, garlic, coriander and fresh mint in a food processor and blitz for a few seconds until combined and roughly chopped. Alternatively finely chop everything by hand. Empty into a large bowl.
2. Add the minced lamb, spices, salt and zest to the bowl. Use a spoon to roughly combine.
3. Add the olive oil then use your hands to thoroughly mix everything together.
4. Divide the mixture and shape the kofta into ovals. Thread onto skewers or simply pat into small patties. Depending on size, you should get 8-10 kofta or 10-12 patties.
5. Brush a griddle pan with a little oil then heat on medium-high.
6. Cook the kofta or patties in batches, for 3-4 mins each side, pressing lightly with a spatula. Wait until they are well sealed before turning otherwise the meat will stick to the pan.

To cook in the oven

1. Place the kofta skewers on an oiled rack placed over a roasting tray and cook in a 200°C (400°F) oven for 15-20 minutes, flipping over halfway.

To cook under a grill (broiler)

1. Heat the grill to medium. Line the grill pan with foil and place a wire rack on top. Place the kofta on the rack, place under the grill and cook for 8-10 minutes, flipping over halfway.

To cook on a BBQ

1. Spread coals over the barbecue and heat until the flames die down and they turn ashy.
2. Thread the kofta on large metal skewers or place in a grilling basket and cook for about 3-4 minutes per side, flipping once. Have a spray bottle of water handy in case of flare ups which are likely with lamb kebabs.