Heat a chargrill pan or barbecue grill to medium–high.
To make cacik, combine all the ingredients with 2 tbsp water and ½ tsp salt in a bowl. Makes about 1¼ cups. Cacik will keep in an airtight container in the fridge for up to 2 days.
To make köfta, combine lamb, onion, garlic, egg, spices, parsley, 1 tsp black pepper and 2 tsp salt in a large bowl. Divide the mixture into 8 and shape each portion around a skewer into a 15cm sausage.
Cook, turning, for 10 minutes or until cooked through. Serve with cacik.
* Lamb shoulder is the best cut for köfta. Ask your butcher to mince the shoulder for you.
* Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.
* Goat’s-milk yoghurt is available from health food shops.
To make cacik, combine all the ingredients with 2 tbsp water and ½ tsp salt in a bowl. Makes about 1¼ cups. Cacik will keep in an airtight container in the fridge for up to 2 days.
To make köfta, combine lamb, onion, garlic, egg, spices, parsley, 1 tsp black pepper and 2 tsp salt in a large bowl. Divide the mixture into 8 and shape each portion around a skewer into a 15cm sausage.
Cook, turning, for 10 minutes or until cooked through. Serve with cacik.
* Lamb shoulder is the best cut for köfta. Ask your butcher to mince the shoulder for you.
* Line the area of the barbecue under the ends of the skewers with foil to prevent metal ones getting too hot and wooden ones from burning. Use tongs to turn them.
* Goat’s-milk yoghurt is available from health food shops.