BBQ Lamb Koftes

Place a dry frying pan over medium heat and toast the pistachios for 2–3 minutes until lightly golden and fragrant. Allow to cool slightly, then chop roughly. 

Step 2 - Prepare the vegetables 

Cut the onion and red pepper into rough chunks and place into a food processor. Blend until finely broken down, then transfer to a sieve set over a bowl to drain away excess moisture. 

Step 3 - Build the kofte mixture 

Blend the fu:di bread into fine crumbs. Finely chop the parsley and coriander. Grate the garlic and zest the lemon. 

Place everything into a large bowl with the lamb mince, toasted pistachios, shawarma spice, salt and black pepper. Mix thoroughly until fully combined and slightly sticky. 

Step 4 - Chill the mixture 

Cover and place into the fridge for 1 hour to firm up and allow the flavours to develop. 

Step 5 - Shape the koftes 

Divide the mixture evenly and press firmly around skewers into long kofte shapes. Smooth the surface lightly with damp hands. 

Step 6 - Cook the koftes 

Place onto a hot barbecue or griddle and cook, turning regularly, until charred on the outside and juicy in the centre. 

To serve 

Serve hot with chopped herbs, grilled lemon and a crisp salad or wrapped in warm low-carb flatbreads with yoghurt and chilli sauce.