Our Greek-Cypriot friends are traditional as they come and assured us that ‘real’ Greeks would only use cubed lamb. So my use of minced lamb apparently makes this dish Turkish.
Turkish or Greek – it was certainly delicious served with tzatziki (or cacik) and a Greek salad in the garden.
For the kefte:
500g lamb mince
1 small bunch flat leaf parsley, finely chopped
A handful of mint leaves, finely chopped
4 cloves of garlic, crushed
1 red onion, grated
A pinch cinnamon
A pinch cumin
Salt and pepper to taste
For the tzatziki:
Tzatziki quite often has raw garlic in it. Although I’m a great fan of garlic in all permutations, in this instance I prefer to leave it out as I find it overpowering.
A generous slug of olive oil
1 pot Greek yoghurt
A handful of fresh mint or dill, finely chopped
Juice of half a lemon
A good pinch of salt
Two inches of cucumber, peeled and very finely sliced
Soak four wooden skewers in cold water. Pop all of the kefte ingredients in a large bowl and mix by hand. Divide the mixture into four even portions, then press into thick lozenge shapes. Thread a skewer through the centre of each then pop under a hot grill, or on a barbecue for 6-8 minutes each side.
While the meat is cooking, whisk all of the tzatziki ingredients together in a bowl.
Serve the kefte on a flatbread, drizzle over some tzatziki and enjoy with a side of Greek salad.