Lamb Köfte by Ron Blaauw

Ingredients

General

•   250 gr minced beef
•   250 gr minced lamb
•   5 gr sambal badjak
•   3 gr cumin powder
•   1 tbsp flat-leaf parsley
•   1 tbsp mint leaves
•   1 tbsp coriander leaves
•   2 cloves of garlic
•   3 gr paprika powder
•   Zest of ½ lemon
•   2 slices of white bread, 5 tbsp milk
•   Fresh ground salt and pepper

Raita dip

•   200 gr Greek Yogurt
•   2 tbsp mayonnaise
•   ¼ shaved cucumber without seeds
•   1 tbsp finely chopped mint leaves
•   1 tbsp finely chopped dill
•   1 clove of garlic
•   25 gr olive oil
•   Salt and black pepper
•   1 tsp cumin powder
•   Pita bread

Supplies

•   Mixing bowls
•   Cookware
•   Microplane grater
•   Spoons
•   Whisk

How to prepare

•   Preheat the WWOO Braaimaster well
•   Use the Churrasco grill for this

The köfte

•   Cut the crusts off the white bread and let them soak in the milk.
•   Finely chop the herbs without bruising them.
•   Turn the ingredients into a nice meat dough.
•   Let it cool off and rest.
•   Turn the meat into meatballs/sausages.
•   Prepare the Raita dip.
•   Shaved, salted cucumber without the seeds.
•   Very finely chopped green herbs.
•   Mix all the ingredients together.
•   Slightly moisten the pita bread.
•   Thread the meat onto the Churrasco skewers.
•   Grill the köfte on the WWOO Braaimaster until they are golden-brown and well done.
•   Let the meat rest in a lukewarm place for a while.
•   Grill the pita bread briefly over an open fire.
•   Garnish the dish with the Raita dip.