Method
Preheat a charcoal barbecue 40 minutes in front of cooking or perhaps a gas barbecue ten minutes in front of cooking. If utilizing a cast-iron griddle pan, heat it on the high temperature, then lower heat slightly before cooking.
Cover eight bamboo skewers with cold water and then leave these to soak.
Place the minced lamb right into a bowl using the onions, garlic clove, chilli flakes, parsley, one teaspoon of salt and a few freshly ground pepper. Mix along with your hands until bound together.
Divide the mix into eight and mildew it into lengthy sausage shapes round the drained bamboo skewers.
For that minted yogurt, mix the yogurt using the mint, half a teaspoon of salt and a few pepper and hang aside.
For that salad, finely shred the carrots and kohlrabi, on the mandolin or around the coleslaw setting of the mixer which means you get nice lengthy, thin, crunchy strips.
Put these inside a bowl having a large pinch of salt and blend together well.
Heat the sunflower oil in a tiny pan, add some cumin seeds and, every time they begin to sizzle, add these to the vegetables using the fresh lemon juice and toss together.
Brush the kofta generously with oil and gently oil the bars from the barbecue or griddle. Prepare for 5 minutes, turning from time to time, until browned throughout and cooked through.
Spread the minted yogurt more than one large or four individual serving plates. Lay the kofta on the top, garnsih using the sliced tomato plants and serve using the salad.