This piece originally appeared on www.telegraph.co.uk, by Jonno Proudfoot 

INGREDIENTS

For the tzatziki

• ½ cucumber, halved and seeded
• ½ garlic clove
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tbsp fresh mint, finely chopped
• 250g thick Greek yogurt

For the kofta

• 1 onion, chopped
• 2 garlic cloves, crushed
• Coconut oil for frying
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ tsp cayenne pepper
• ¼ tsp ground ginger
• 1 handful flat-leaf parsley, roughly chopped
• 800g lamb mince

METHOD

For the tzatziki

1. Grate the cucumber and place in a sieve. Sprinkle with salt and mix with your hands or a spoon. Leave to strain for about half an hour.
2. Wring the moisture out of the cucumber using your hands, then stir the cucumber, garlic, olive oil, lemon juice and mint into the yogurt. Refrigerate for at least an hour.

For the kofta

1. To make the kofta, sauté the onion and garlic in coconut oil until softened. Add the spices with a teaspoon of salt and sauté until aromatic.
2. Mix the pan’s contents, the parsley and mince together in a bowl and season well. Divide the mixture into about 12 rough balls. Mould each piece around the pointed end of a kebab skewer. They should look like little lamb rugby balls. Cover and refrigerate for at least an hour before grilling.

Heat a griddle or frying pan over some serious heat, or prepare a barbecue grill. Brush the meat lightly with some melted coconut oil, then place the skewers in the pan or on the grill. Give them about three minutes each side to allow them to colour properly, then serve with the tzatziki.