Ingredients

700 gm coarsely minced lamb

30 gm pine nuts

¼ cup each finely chopped mint and flat-leaf parsley

1 small onion, diced

1 garlic clove, finely chopped

3 tsp ras el hanout

1 tsp each dried chilli flakes and dried mint

Finely grated rind of 1 lemon

1½ tbsp olive oil

8 shop-bought mini pita bread

To serve: shop-bought hummus

Pickled chilli salad

1 small Spanish onion, thinly sliced

1 garlic clove, finely chopped

Juice of 1 lemon

6 pickled chillies, thinly sliced (see note)

2 tbsp extra-virgin olive oil

1 cup coarsely torn flat-leaf parsley

Method

Main

1.Preheat oven to 180C. Combine lamb, pine nuts, herbs, onion, garlic, ras el hanout, chilli, dried mint and lemon rind in a bowl, season generously to taste and mix well to combine. Roll into 16 even oval-shaped balls and thread 2 onto each of 8 metal skewers.

2.Heat oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (4-5 minutes). Transfer to an oven tray and bake until just cooked through (2-3 minutes). While the skewers cook, wrap pita bread in foil and transfer to oven to warm through.

3.Meanwhile, for pickled chilli salad, combine onion, garlic and lemon juice in a bowl and stand until onion softens and turns pink (2-3 minutes). Add pickled chilli, and just before serving add oil and parsley, season to taste and toss to combine.

4.Serve köfte with pickled chilli salad, warm pita and hummus.