250g Prime Dorper Lamb mince
1 large red onion, very finely chopped
1 tablespoon ground coriander
1 tablespoon fresh oregano, chopped
2 tablespoons dried mint
200ml natural yoghurt
1 teaspoon garlic puree
4 flat breads
1 cup tabouli
4 teaspoons harissa
Combine lamb mince, onion, ground coriander, oregano and egg. Season well, mix thoroughly with hands and shape into four firm balls. Mould into long sausage shapes.
Cook under grill or on the barbeque at a high heat for 8 – 10 minutes, turning often until the lamb is well done.
Combine dried mint, yoghurt and garlic puree.
To serve, spread flat bread with minted yoghurt and top with tabouli, lamb kofta and harissa, then fold.
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