Turkish-style meatball kebabs – street-food, Istanbul-style. You’ll need skewers that are either flattened or kinked, so the meat doesn’t fall off.
200ml Greek yoghurt
3 cloves garlic, crushed
Juice of 1 lemon
500g minced beef
1 onion, peeled and grated
1½ teaspoons dried cumin
1 small bunch fresh parsley, finely chopped (optional)
4 pitta breads
½ head of iceberg lettuce, shredded
1) Prepare the garlic yoghurt. Mix together the ingredients, season to taste with salt and pepper, and set aside in the fridge for at least an hour.
2) Mix the beef with the grated onion, cumin and chopped parsley (if using). Season with salt and pepper. Shape into oval rissoles, about 6cm long by 3cm wide. Transfer to the fridge to firm up.
3) To cook, thread the kotfe onto skewers. Place onto the hot grill and cook for 8-10 minutes, turning until the meat is browned all over. (Or cook over a hob in a hot griddle pan for the same amount of time.) When it’s almost ready, throw the pittas onto the grill (or under the hot grill of your oven). They need to warm through so that the two faces of the bread come away from one another.
4) Slice one of the long ends off each pitta and open the bread up to create a pocket. Fill each with kofte, slather with garlic yoghurt, top with shredded lettuce and a squeeze of lemon juice.